Recipe by Jewelies
Amber and I had a lot of fun cooking this recipe 'Huey' style with a gas wok cooker while on our Sydney Holiday. I actually made it twice while we were away - the second time omitting the chicken and beans and using about 1 cup of frozen green peas, a tin of corn kernels and a tin of chickpeas. It's one of those recipes that I will always resort to when the cupboards are bare in our caravan.
Top Review by RedAntisocial
Great alternative to the green curry chicken I normally make. My family loves this. I generally substitute fresh snow peas and green peas for the mini corn and beans for the picky eaters in my house.
- 400 g hokkien noodles
- 1 tablespoon peanut oil
- 1 onion, cut into thin wedges
- 1 1⁄2 tablespoons good green curry paste
- 150 g baby corn, cut in half
- 125 g beans, cut into 4cm lengths
- 250 ml coconut milk
- 125 ml chicken stock (I use a whole stock cube to a 1/2 cup)
- 500 g chicken breasts, cut into 1cm strips
- 2 teaspoons brown sugar
- 1 tablespoon fish sauce
- 2 teaspoons lime juice
- 3 tablespoons fresh coriander
- Place noodles in a heatproof bowl cover with boiling water and soak for 1 minute or until tender. Drain well.
- Heat a wok over high heat, add the oil and swirl to coat. Cook chicken, in batches, until cooked through and to your liking. Remove and keep warm.
- Stir-fry the onion for 1-2 minutes, or until softened.
- Add the curry paste and cook for 1 minute, or until fragrant.
- Add the baby corn, beans, coconut milk and stock to the wok and simmer for 4 minutes or until reduced slightly.
- Add the chicken back to the wok.
- Stir in plam sugar, fish sauce and lime juice.
- Add the noodles and chopped coriander and toss until well combined and the noodles are warmed through.
- Serve immediately.