Thai red curry sauce adds a fabulous fragrance to chicken.  Mixed with ready-to-wok noodles and  stir-fry veg, it’s a fast and wholesome supper.

SERVES 4 – PREP 5 MINS – COOK 10 MINS

1tbsp olive oil

350g mini chicken fillets

250g Oriental vegetable stir-fry

2x150g Thai style ribbon noodles

350g jar Thai red curry sauce

 

 

 

 

 

1 Heat 1tsp of the oil in a non-stick pan and add the chicken. Season generously. Fry for 5 mins until golden brown.

2 Heat the rest of the oil in a wok, add the vegetables and noodles and stir-fry for 5 mins.

3 Add the curry sauce to the chicken and heat thoroughly.

4 Stir the saucy chicken into the vegetable noodles and serve immediately.

Per serving: 510 cals, 16g fat (6g saturated fat)  56g carbs

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Looking for more Thai recipes, why not try our Pad Thai?

Try another speedy chicken recipe, chicken carbonara risotto