Thai Green Curry Noodles (Vegan option)

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Prep Time	Cook Time	Servings	Level
10 Minutes	15 Minutes	4 Servings	Beginner

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Ingredients:

• 300 gr chicken breast cut into cubes

• 1 large handful of broccoli head cut into bite size pieces

• 1 handful of green beans cut roughly

• 10 basil leafs

• 1 medium zucchini cut into half circles

• 1 medium white onion cut into strips

• 2-3 green onions roughly chopped

• 3 garlic cloves finely chopped

• 300 gr egg noodles

• 1-2 big tbsp. Green curry paste (depending on how hot you want it)

• 250ml coconut cream

• 1 tsp. Corn flour

• Salt and pepper

This recipe is written with Chicken but can definitely work with Tofu instead.

Cut the chicken into pieces and add corn flour salt and pepper, mix together and keep in a bowl for 10 minutes.

Meanwhile, cut all the vegetables and put them into two bowls , one with onion and garlic and the other with all the rest (broccoli, green beans, zucchini).

In a big wok add some oil and turn on high heat, when the wok is really hot add the chicken and fry until it’s starting to get golden brown. Remove from the wok and add in the vegetables. Onions and garlic first, then the rest of them, stir fry for a couple of minutes and add a splash or water and wait for them to evaporate. This would be a good time to add salt and pepper.

Add back the chicken and the curry paste and stir together until the paste is evenly spreaded. Then add coconut cream and corn flour water and let it thicken for a bit.

Into this pot add premade noodles (using package instructions) , stir all together until everything is well coated and evenly combined, kill the heat and add basil and green onions - and enjoy!