Green Chicken Noodle Curry
It should never be boring: meal preps, low calorie, low carb... whatever your goals I want you to really look forward to enjoying your next meal!
My quick and easy batch cook cheat's Thai Green Chicken Noodle Curry is a favourite go-to when I'm leaning down because the portion is HUGE (I leave the meal feeling totally full and satisfied) and it is full of delicious multi-layered flavours. 15 minutes effort on a Sunday and I have 4 incredible meals to look forward to throughout the week!
Serves 4
Ingredients
2 small onions, thinly sliced
2 medium-sized red bell peppers, thinly sliced
2 medium-sized green bell peppers, thinly sliced
280g baby corn, sliced in half length-ways
320g mangetout, sliced in half length-ways
300g organic free-range chicken breast, cut into strips
4 tablespoons (60g) Thai green curry paste
1 tin (400g) reduced fat coconut milk
500g (2 packs) konjac protein noodles
Dry chilli flakes
Method
It's best to work fast with this so get all your veg and chicken pre cut and ready to cook with.
Heat a non-stick pan until it is searing hot. Throw in the sliced onion and chicken breast strips and flash fry for 1-2 minutes until the chicken begins to lightly brown.
Now add in the Thai green curry paste and sliced bell peppers and fry for a further 2 minutes.
Add in the tin of reduced fat coconut milk, bring to the boil and then reduce to a simmer. Season with dried chilli flakes and leave to cook on low for 5 minutes.
Meanwhile, place both packs of the protein noodles in a sieve and rinse thoroughly with cold water. Set aside.
Throw the sliced mangetout and baby corn into the curry, and then the protein noodles. Gently warm through for 1-2 minutes so the noodles are warm but the mangetout and baby corn still have crunch.
Divide between 4 portions (you'll need decent sized containers for this one!) and season well with rock salt.
These freeze well and will also keep in the fridge for up to 5 days. Simply reheat in the microwave to enjoy at home or on-the-go.