Coconut Red Curry Chicken and Noodles with Crunchy Peanuts and Lime

Separate the pak choy leaves and wash well to remove any sand. Slice capsicum into strips, removing seeds. Peel and mince ginger and garlic.

Place the rice noodles in a heatproof bowl and cover with boiling water. Allow to soak for 5-7 minutes or until tender. Drain and rinse under cool water. Drain well again.

To a pan over a medium high heat add a drizzle of olive oil. Add the mince and cook for 3-4 minutes. Use a wooden spoon to break up any clumps. Add garlic and ginger and cook for a further 1-2 minutes.

Add the tomato paste, Thai red curry paste (to taste - see tip) and coconut milk to the pan, stirring to mix with the mince. Add in the pak choy leaves and capsicum strips and cook for 2-3 minutes.

Add the noodles to the pan and cook for 2 minutes. Using tongs, toss the noodles to coat well in the sauce and heat the noodles through. Add a squeeze of lime juice to the pan, taste and adjust seasoning.

Divide coconut red curry noodles between serving bowls and garnish with peanuts and any remaining lime. Enjoy!

Separate the pak choy leaves and wash well to remove any sand. Slice capsicum into strips, removing seeds. Peel and mince ginger and garlic.

Place the rice noodles in a heatproof bowl and cover with boiling water. Allow to soak for 5-7 minutes or until tender. Drain and rinse under cool water. Drain well again.

To a pan over a medium high heat add a drizzle of olive oil. Add the mince and cook for 3-4 minutes. Use a wooden spoon to break up any clumps. Add garlic and ginger and cook for a further 1-2 minutes.

Add the tomato paste, Thai red curry paste (to taste - see tip) and coconut milk to the pan, stirring to mix with the mince. Add in the pak choy leaves and capsicum strips and cook for 2-3 minutes.

Add the noodles to the pan and cook for 2 minutes. Using tongs, toss the noodles to coat well in the sauce and heat the noodles through. Add a squeeze of lime juice to the pan, taste and adjust seasoning.

Divide coconut red curry noodles between serving bowls and garnish with peanuts and any remaining lime. Enjoy!

Separate the pak choy leaves and wash well to remove any sand. Slice capsicum into strips, removing seeds. Peel and mince ginger and garlic.

Place the rice noodles in a heatproof bowl and cover with boiling water. Allow to soak for 5-7 minutes or until tender. Drain and rinse under cool water. Drain well again.

To a pan over a medium high heat add a drizzle of olive oil. Add the mince and cook for 3-4 minutes. Use a wooden spoon to break up any clumps. Add garlic and ginger and cook for a further 1-2 minutes.

Add the tomato paste, Thai red curry paste (to taste - see tip) and coconut milk to the pan, stirring to mix with the mince. Add in the pak choy leaves and capsicum strips and cook for 2-3 minutes.

Add the noodles to the pan and cook for 2 minutes. Using tongs, toss the noodles to coat well in the sauce and heat the noodles through. Add a squeeze of lime juice to the pan, taste and adjust seasoning.

Divide coconut red curry noodles between serving bowls and garnish with peanuts and any remaining lime. Enjoy!

Separate the pak choy leaves and wash well to remove any sand. Slice capsicum into strips, removing seeds. Peel and mince ginger and garlic.

Place the rice noodles in a heatproof bowl and cover with boiling water. Allow to soak for 5-7 minutes or until tender. Drain and rinse under cool water. Drain well again.

To a pan over a medium high heat add a drizzle of olive oil. Add the mince and cook for 3-4 minutes. Use a wooden spoon to break up any clumps. Add garlic and ginger and cook for a further 1-2 minutes.

Add the tomato paste, Thai red curry paste (to taste - see tip) and coconut milk to the pan, stirring to mix with the mince. Add in the pak choy leaves and capsicum strips and cook for 2-3 minutes.

Add the noodles to the pan and cook for 2 minutes. Using tongs, toss the noodles to coat well in the sauce and heat the noodles through. Add a squeeze of lime juice to the pan, taste and adjust seasoning.

Divide coconut red curry noodles between serving bowls and garnish with peanuts and any remaining lime. Enjoy!

Separate the pak choy leaves and wash well to remove any sand. Slice capsicum into strips, removing seeds. Peel and mince ginger and garlic.

Place the rice noodles in a heatproof bowl and cover with boiling water. Allow to soak for 5-7 minutes or until tender. Drain and rinse under cool water. Drain well again.

To a pan over a medium high heat add a drizzle of olive oil. Add the mince and cook for 3-4 minutes. Use a wooden spoon to break up any clumps. Add garlic and ginger and cook for a further 1-2 minutes.

Add the tomato paste, Thai red curry paste (to taste - see tip) and coconut milk to the pan, stirring to mix with the mince. Add in the pak choy leaves and capsicum strips and cook for 2-3 minutes.

Add the noodles to the pan and cook for 2 minutes. Using tongs, toss the noodles to coat well in the sauce and heat the noodles through. Add a squeeze of lime juice to the pan, taste and adjust seasoning.

Divide coconut red curry noodles between serving bowls and garnish with peanuts and any remaining lime. Enjoy!

Separate the pak choy leaves and wash well to remove any sand. Slice capsicum into strips, removing seeds. Peel and mince ginger and garlic.

Place the rice noodles in a heatproof bowl and cover with boiling water. Allow to soak for 5-7 minutes or until tender. Drain and rinse under cool water. Drain well again.

To a pan over a medium high heat add a drizzle of olive oil. Add the mince and cook for 3-4 minutes. Use a wooden spoon to break up any clumps. Add garlic and ginger and cook for a further 1-2 minutes.

Add the tomato paste, Thai red curry paste (to taste - see tip) and coconut milk to the pan, stirring to mix with the mince. Add in the pak choy leaves and capsicum strips and cook for 2-3 minutes.

Add the noodles to the pan and cook for 2 minutes. Using tongs, toss the noodles to coat well in the sauce and heat the noodles through. Add a squeeze of lime juice to the pan, taste and adjust seasoning.

Divide coconut red curry noodles between serving bowls and garnish with peanuts and any remaining lime. Enjoy!