Recipe created by Almond Breeze Australia
DIRECTIONS
INGREDIENTS
- 1 tbsp coconut oil
- 90g red curry paste
- 1 12 tsp ground coriander
- 1 1/2 tsp curry powder
- 1 tsp turmeric
- 1 1/2 cups Unsweetened Almond and Coconut blend Almond Breeze
- 8 chicken thigh fillets, cut in half
- 1 red onion, cut in quarters
- 1 cup chicken stock
- 1 tbsp brown sugar
- 200g vermicelli noodles
- 3 tbsp fish sauce
- 1 lime
METHOD
- Heat oil over low heat and add in curry paste, coriander, curry powder and turmeric. Cook for two minutes, stirring constantly. Add half the almond milk and cook for 3 minutes
- Add chicken and cook for four minutes before stirring in the onion, chicken stock, brown sugar, fish sauce and the remaining almond milk. Cook for 6 minutes until chicken is cooked through
- Soak noodles in a bowl of boiled water until almost cooked. Drain and add to chicken curry to finish cooking in the almond milk
- Serve curry in four bowls and enjoy!
Serves 4
Prep Time 45 minutes