Malaysian Chicken Curry - With Vermicelli Noodles and Zoodles
$29.99 ea
Serves: 4
Prep: 10 minutes
Cook: 15 minutes
COOKING INSTRUCTIONS
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1. Remove the chicken from the packaging, pat dry and cut into medium-sized cubes. On a separate chopping board, chop the ends off the broccolini and cut the red capsicum into thin strips, discarding the seeds.
2. In a large pan or casserole dish, add 1 tbsp of olive oil and sear the chicken on a high heat for 5 minutes. Add the capsicum strips and cook for approx. 3 mins.
3. Add the curry sauce, stir through and cook until it starts to boil, then add the coconut milk. Bring the curry to the boil and turn down to medium heat, add the broccolini, cover and let cook.
4. Meanwhile, place the zucchini noodles and the rice noodles into a large mixing bowl and fill it up with boiling water. Soak for 5 minutes, stirring occasionally to separate the noodles. Drain the noodles and set aside. Serve the curry with the noodles, zoodles and garnish with some coriander and lemon juice if you wish.
WHAT'S IN THE BOX?
- 500g Chicken
- 1 Red Capsicum
- 400ml Coconut Milk
- 1 Bunch Broccolini
- 1 Jar Curry Sauce
- 1 Packet Vermicelli Noodles
- 1 Packet Zucchini Noodles
WHAT YOU’LL NEED FROM YOUR PANTRY:
- Olive Oil
- Coriander (Optional)
- Lemon (Optional)
