Meat:
1 large skinless chicken breast cut into strips
Ingredients:
2 tsp olive oil
1 chopped onion
1 tbsp chopped ginger
2 tsp chopped garlic
2 tbsp red curry paste
1 can (400 ml) light coconut milk
1 1/2 cups no-salt-added vegetable broth
1/3 cup chili sauce
1 cup chopped Chinese cabbage
3 1/2 oz rice vermicelli
Salt and pepper
2 tbsp small fresh coriander leaves for garnish
Instructions:
In a saucepan, heat oil over medium heat. Brown the chicken strips for 3 to 4 minutes.
Add onion, ginger and garlic. Continue cooking for 2 to 3 minutes, until the inside of the chicken has lost its pinkish color.
Add curry paste and continue cooking for 30 seconds.
Add coconut milk, vegetable broth and chili sauce, stir and bring to a boil.
Add Chinese cabbage and rice vermicelli. Simmer over low heat for 3 to 4 minutes, until vermicelli is cooked.
Add salt and pepper to taste.
Just before serving, garnish with coriander leaves.
Enjoy your meal.
