- 6 - chicken breasts, cut into 1 inch pieces
- 14 ounces - coconut milk
- 3 tbsp - peanut oil
- 1 tbsp - thai green curry paste
- 3 tbsp - fresh cilantro, chopped
For Cellophane Noodles:
- 7 ounces - cellophane noodles
- 2 tbsp - peanut oil
- small piece - root ginger, grated
- 1 clove - garlic, crushed
- 1 - small fresh chilli, finely sliced
- 1 tbsp - thai fish sauce
- 2 tsp - sugar
- 3 tbsp - lime juice
- 1/2 tsp - chilli flakes
- 2 - spring onions, finely sliced
- a handful - thai basil leaves
Method
- Saut ½ the chicken cubes in hot peanut oil for 5 to 7 minutes in a wok or large saut ½ pan until just cooked.
- Drain off any remaining oil, then stir in the curry paste and coconut milk.
- Simmer gently for about 8 minutes. Then stir in the cilantro.
- Meanwhile soak the noodles in warm water until soft, then drain well.
- Heat the oil and fry the ginger, garlic and chilli for a minute.
- Add the fish sauce, sugar, lime juice and chilli flakes.
- Stir in the noodles. Add the spring onions and basil.
- Serve at once with the cooked chicken.

