Cook Book Recipe

cbIngredients

3-tablespoons mild Indian curry paste
¼- cup (60ml) coconut milk
750g- chicken breast fillets, sliced
150g- green beans, halved
2-tablespoons peanut oil
1/3- cup (25g) flaked almond, toasted
1-red capsicum, sliced
240g- fresh rockets
100g- fried egg noodles

Lemon Dressing

1/3-cup (80ml) olive oil
2-tablespoons lemon juice
2-clover garlic, crushed
1-teaspoon soft brown sugar

Procedure

1. Place the curry paste and coconut milk in a bowl and mix together well. Add the chicken toss to coat, cover and refrigerate overnight.
2. Cook the beans in boiling water for 30 second, or until just tender. Refresh under cold running water. Drain
3. Heat a wok until very hot, add half the oil and swirl to coat. Add half the chicken and stir-fry for 5 minutes, or until cooked through. Remove. Repeat with the remaining chicken and oil. Remove
4. To make the dressing pace the ingredients in a jar and shake to combine.
5. Place the chicken, beans almonds, capsicum, rocket and dressing in a large bowl, and mix well. Stir in the noodles and serve.