Ingredients
100g Thai Red Curry Paste
15g Maggi Asian Fonds
25ml sunflower oil
100g beansprouts, washed & drained
25g Red chillies - medium sliced or julienne, seeds removed
20g Maggi Chicken Fonds mixed with 500ml water
Maggi Coconut Milk – coconut powder 220g mixed with 800ml water
500g noodles egg fine cooked
300g cooked shredded chicken
Method
- Heat oil then stir fry the vegetables and mushrooms for 2 to 3 minutes, remove and set aside
- Tip the curry paste into the pan and fry for 1 minute, pour in the coconut milk and Fond, bring to the boil then drop in the noodles and prawns
- Reduce the heat and simmer for 4 minutes until the prawns are cooked through
