Thai Red Chicken Curry Stir Fry

 
 
 

Ingredients (10 portions)

Amount Measure Name
50 ml50mlSunflower oil
15 g15gCoriander, chopped
200 g200gSpring onions
250 g250gGreen peppers thinly sliced
150 ml150mlWater cold
800 ml800mlLight coconut milk
25 g25gBrown sugar
30 ml30mlFish sauce
200 g200gKnorr Egg Noodles 3kg 
400 g400gMango
350 g350gKnorr Blue Dragon Thai Red Curry Paste 1.1kg 

Our products used in this recipe

Preparation

Advanced Preparation
Prepare ingredients as above. Warm serving dishes.

Method
1. Heat the oil in a wok over a medium to high heat.
2. Add the vegetables and cook for 3-5 minutes or until the vegetables are just cooked. Set aside.
3. Add the Thai red paste and water to the wok, bring to the boil and reduce to a syrupy consistency.
Add the chicken, coconut milk, sugar and fish sauce bring back to the boil.
4. Add the cooked noodles and vegetables and cook for a further 3-5 minutes or until the chicken is
thoroughly cooked and tender.
5. Serve the stir fry centre of plate and garnish with coriander.

Service Hint
Serve with roasted cashews and prawn crackers to add extra texture to the dish.

Handy Hint
The prawns can be replaced with chicken, pork or beef marinated in any of the KNORR Blue Dragon
Oriental Pastes before cooking.

Healthy Hint
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or
sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced
dish.

Reference Intakes for Adults

Each Serving of Thai Red Chicken Curry Stir Fry contains

Reference Intakes for Adults

of an adults guideline daily amount

 
recipe number: 1-EN-139830 recipe code: R0036414
Phase Summer County Stork Meadowland Flora Hellmann's Colmans Knorr
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