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20 December 2012,22:13 by

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Serves :

Preparation Time :
40 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Marinate the chicken in the curry paste, the rind and juice of lime with the fish sauce and the creamed coconut in a bowl for about half an hour.
  • Heat the oil in a large frying-pan. Add the chicken and fry for about 3 minutes. Add the red pepper, mangetout with sweetcorn and continue to fry for another 2 minutes.
  • Toss in the spring onions, marinade with rice noodles, peanuts and coriander. Heat through and serve immediately.


  • 500 grams medium boneless, skinless chicken breasts, sliced
  • 260 grams packet of rice noodles, cooked
  • 150 grams mangetout, halved
  • 100 grams baby sweetcorn, halved lengthways
  • 2 tablespoons Thai red curry paste
  • Grated rind and juice of 1 lime or 1 lemon
  • 2 teaspoons fish sauce
  • 50 grams creamed coconut, dissolved in half a cup of boiling water
  • 2 teaspoons Cooking oil
  • 1 red pepper, de-seeded and sliced
  • 3 spring onions, sliced
  • 25 grams chopped peanuts
  • 25 grams chopped fresh coriander
  • Salt and freshly ground black pepper, to taste

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