Thai chicken red curry noodles
Another simple, fast and easy dish to get to the table. If your little one prefers beef over chicken or rice over noodles, they can easily be substituted.
1 x Pack pad thai noodles
1 x Thai red curry paste 50g (mild)
2 x Potatoes, diced and steamed until tender
2 x Carrots, diced and steamed until tender
1 x Can 400g diced tomatoes
1 x Can 400g Light coconut milk
1 x Chicken breast, pan-fried and shredded into bite size pieces
1 x Can 200g diced pineapple
1/2 x punnet of cherry tomatoes
Handful of basil leaves
Firstly pan fry& shred chicken breast, also steam carrots and potato, then set aside. Cook noodles according to pack instructions.
Heat 1 tbsp olive oil in pan and cook curry paste for 1 minute. Add 1/2 of coconut milk and boil for 2 minutes. Add carrots, potatoes and diced tomatoes, simmer for 3 minutes. Add pineapple, cooked chicken and remaining coconut milk, bring to boil and simmer for 2 minutes. Add basil leaves, cherry tomatoes and noodles, combine all ingredients until well coated and remove from heat. Bring your family to the table and serve it up. Enjoy.