Chicken Curry Parcels

• 1 None carrot, halved lengthwise, thinly sliced on a bias
• 5.25 oz snow peas, trimmed, halved diagonally
• 4 (5.25 oz) chicken breasts, trimmed, scored
• 2 tbsp red curry paste
• 3/4 cup coconut milk
• 1 tbsp lime juice
• 16 oz fresh rice noodles, soaked in boiling water for 30 mins, drained
• 1 cup fresh cilantro leaves
• 1 tbsp sesame oil
• 1 None fresh long red chili, thinly sliced

1. Place 4 - 10x10 inch squares of parchment paper on a clean work surface. Distribute carrot, snow peas and chicken between parchment paper. Whisk together curry paste, coconut milk and lime juice then drizzle over top. Fold paper over, tucking in edges, to enclose and form parcels.
2. Place, seam-side down, in a large bamboo steaming basket over a pot of simmering water. Cover with a bamboo lid and steam parcels for 12-15 mins, or until chicken is cooked through.
3. Toss noodles with cilantro, sesame oil and chili. Serve with chicken and vegetables.

carrot, snow peas, chicken breasts, red curry, coconut milk, lime juice, rice noodles, fresh cilantro, sesame oil, long red chili

Taken from recipes-plus.com/api/v2.0/recipes/23930 (may not work)