Ingredients:
100g chicken – diced. Thigh or breast works
2 teaspoon ground ginger
2 tablespoon red thai curry paste
2 cups water
1/2 cup coconut cream
1/2 packet vermicelli or any noodles you prefer
1 handful bean sprouts
Coriander and shallots to garnish
Method:
- in a pan, heat up curry paste and ginger
- Add in chicken and cook through
- Add in water and coconut cream
- Add in noodles and bean sprouts – cook until noodles are done
- Serve in bowls – garnish with coriander and shallots
