Spicy Curry Noodles with Chicken and Vegetables
In less than 20 minutes, you can re-create a family favourite that’s healthier than most curry noodles while still staying true to that rich, fragrant and spicy taste we all know and love.
- 2 tbsp Olive Grove lite table spread
- 1 pkt store-bought curry paste
- 1 1/2 tsp ground turmeric
- 1 tsp ground coriander
- 1 1/2 curry powder
- 1 carton lite coconut milk (270ml)
- 4 chicken drumsticks
- 1 cup broccoli florets, chopped
- 1 cup silk tofu, cut in cubes
- 1 cup bean sprouts
- 3 shallots, diced
- 2 chicken stock cubes
- 1 tbsp brown sugar
- 3 tsp fish sauce
- 400g green egg noodles
- fresh coriander leaves, to serve
- Heat 2 tablespoons of Olive Grove Lite Table Spread in a large heavy-based saucepan over medium-low heat. Add the paste, ground coriander, curry powder and turmeric and stir constantly for 2 minutes or until aromatic. Add half of the coconut milk and continue stirring for 3 minutes or until oil separates. Add the chicken drumsticks to the pan. Cook, stirring, for 4 minutes.
- Stir the onion, stock, brown sugar, fish sauce and the remaining coconut milk into the chicken mixture. Cover the drumsticks and allow to simmer in the sauce, while stirring occasionally, for 15 minutes. Remove the cover for 6 minutes or until chicken is cooked through. Add broccoli and tofu into the curry mixture and cook for another 2 minutes. Remove from heat.
- Meanwhile, cook the noodles in a saucepan of boiling water following packet directions. Use chopsticks to scoop noodles and divide amongst serving bowls. Blanch the bean sprouts for 40 seconds and divide into portions.
- Using a ladle, divide curry, chicken drumstick, broccoli and tofu over the noodles. Top with the bean sprouts, coriander and shallots. Sprinkle coriander and serve.
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