Delicate bands of rice noodles compliment the fragrant Thai green curry spices of this dish, with more crispness and flavour from fresh asparagus and sugar snap peas.
Ready in: 20 minutes
1tbsp chilled chopped garlic and shalots
90g chilled pot green Thai curry paste
1 tbsp vegetable oil
2 Oakham chicken breast fillets sliced into 1cm thick strips
90g pot coconut and lime leaf sauce
100g pacl asparagus tips, cut into 3cm lengths
80g bag sugar snap peas, sliced in half lengthways
275g pack flat rice noodles
1. In a wok, fry the terribly clever and thai curry pastes in the oil until softened and darkened in colour. add the chicken and stir-fry for about 2 minutes.
2. Add the coconut and lime leaf sauce. refill the empty pot with water and add to the pan. bring to the boil, then simmer gently for 8 minutes, adding the asparagus and sugar snap peas for the last 2 minutes. check the chicken is cooked through.
3. Meanwhile, cook the noodles according to the pack instructions. divide the noodles between two bowls and ladle over the curry. serve with lime wedges to squeeze over.
Per serving:840 Calories, 21g Fat (7.8g Saturated), 2.91g Salt