Monty & Totco Co.,Ltd.

STIR-FRIED CHICKEN FUSION WITH THAI LIME AND COCONUT NOODLES
Dear Debby, It must be cold in Brisbane by now. Try this easy recipe to warm you.

Ingredients Boneless and Skinless Chicken Breasts 300 g Thai-Choice Red Curry Paste 4 Tbsp Juice and Zest of Lime (Thai lime is preferred) 1 Vegetable Oil 3 Tbsp Thai-Choice Minced Coriander 1 Tbsp Red Chillies, deseeded and finely chopped 2 Carrot, finely shredded 1 medium size Thai-Choice Coconut Milk 200 ml Spring onions, shredded 4 Bean Sprouts 100 g Thai-Choice Rice Noodles cooked and drained 200g Chopped Coriander to garnish Lime Wedges to squeeze		Directions slash chicken breasts diagonally,place in a bowl. Add half of the lime zest and juice. Add Thai-Choice Minced Coriander to the chicken. Heat a frying pan and add oil. Cook chicken breasts for one minute until brown, then add the coconut milk and cook for 10 minutes until thickened. Add the remaining lime juice and zest to the coconut mix and heat slowly. Once the chicken has cooked add the noodles to the sauce with the shredded carrots, spring onions and bean sprouts.Arrange the noodles on plates. Sprinkle fresh coriander leaf to decorate

STIR-FRIED CHICKEN FUSION WITH THAI LIME AND COCONUT NOODLES

Dear Debby, It must be cold in Brisbane by now. Try this easy recipe to warm you.

slash chicken breasts diagonally,place in a bowl. Add half of the lime zest and juice.
Add Thai-Choice Minced Coriander to the chicken.
Heat a frying pan and add oil. Cook chicken breasts for one minute until brown, then add the coconut milk and cook for 10 minutes until thickened. Add the remaining lime juice and zest to the coconut mix and heat slowly.
Once the chicken has cooked add the noodles to the sauce with the shredded carrots, spring onions and bean sprouts.Arrange the noodles on plates.
Sprinkle fresh coriander leaf to decorate