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Ingredients

2 teaspoons Peanut oil
2 cloves Minced garlic
2 teaspoons Ground ginger root
1 tablespoon Grated lemon rind
2 teaspoons Crushed red pepper
2 teaspoons Ground coriander
2 teaspoons Ground cumin
1 Skinless, boneless chicken breast halves - sliced into thin strips
1 Onion, thinly sliced
4 cups Water
1 (10 ounce) can Coconut milk
1 tablespoon Chicken base
1 tablespoon Green curry paste
2 tablespoons Chopped fresh cilantro
2 cups Egg noodles

Preparation

In a large saucepan over medium heat, heat peanut oil. Stir in garlic, ginger, lemon grass, red pepper, coriander and cumin and cook until fragrant, 2 minutes. Stir in chicken and onion and cook, stirring, until chicken is white and onion is translucent, 5 minutes. Stir in water, coconut milk, chicken base, green curry paste and cilantro. Simmer 15 minutes. Add egg noodles and increase temperature to maintain a steady boil. Cook until noodles are tender - approximately 15 more minutes.

Cook's Notes

Nutrition Information