Easy Chicken Curry

• 2 teaspoons oil
• 2 tablespoons Thai red curry paste
• 1/3 cup chicken stock or water
• 14 ounces coconut milk
• 3 kaffir lime leaves torn
• 1/4 teaspoon red pepper flakes
• 7 ounces rice stick noodles dried
• 5 ounces broccoli florets
• 4 ounces green beans trimmed and sliced
• 1 tablespoon fish sauce
• 1 lime juiced
• 5 ounces cooked chicken sliced
• 4 ounces bean sprouts
• 2 tablespoons cilantro leaves fresh

1. Heat the oil in a large saucepan or wok on high heat. Cook the curry paste for 1 min, stirring, until fragrant. Add the stock, coconut milk, lime leaves and red pepper flakes and mix well. Simmer for 10 mins or until thickened slightly.
2. Meanwhile, place the noodles in a large bowl. Cover with boiling water. Let stand for 5 mins or until tender. Drain well.
3. Add the broccoli, beans, fish sauce and lime juice to the saucepan and simmer for 7-8 mins or until the vegetables are tender. Add the chicken and cook for 1 min. Divide the noodles among 4 serving bowls. Spoon the curry over the noodles. Top with the bean sprouts and cilantro. Serve immediately.

oil, red curry, chicken, coconut milk, lime, red pepper, rice, broccoli florets, green beans, fish sauce, lime juiced, chicken, bean sprouts, cilantro

Taken from www.yummly.com/recipe/Easy-Chicken-Curry-1407570 (may not work)