August is the peak of the green bean season and they go really well with these Thai flavours.
Ingredients
- 2 x 250g pack dried medium egg noodles
- 1 tbsp olive oil
- 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets)
- 400ml can reduced-fat coconut milk
- 600ml chicken stock, hot
- 4 small, skinless chicken breasts
- 1 lemongrass stalk, bruised
- 150g green beans, halved lengthways
- 2 carrots, cut into thin sticks
- 1 tsp soft brown sugar
- Grated zest and juice of
- 1 lime, plus lime wedges,
- Good handful fresh basil leaves
Method
- 1. In a bowl, cover the noodles with boiling water and set aside for 5 minutes, to soften. Drain, refresh in cold water and drain again. Toss in half the oil.
- 2. Meanwhile, heat the remaining oil in a large pan over a medium heat. Add the curry paste and stir-fry for 1 minute. Stir in the coconut milk, stock, chicken and lemongrass, cover and simmer for 12 minutes, until the chicken is cooked. Using a slotted spoon, lift the chicken out of the pan and onto a plate, and roughly chop.
- 3. Return the chicken to the pan with the beans and carrots. Simmer for 2 minutes, then stir
- in the noodles, sugar, lime zest and juice, and most of the fresh basil leaves and heat through.
- 4. Season and ladle into bowls. Garnish with lime wedges and the remaining basil leaves.
Nutritional info
Per serving: 492kcals, 24.3g fat (12.2g saturated), 38.9g protein, 33.2g carbs, 8g sugar, 1.5g salt
Wine Recommendation
Gallo Family Vineyards Turning Leaf Shiraz Rose.
Turning Leaf Shiraz Rosé pairs wonderfully with all the beautiful fresh flavours of Thai cuisine and the mildness of the coconut sauce.