Chicken and Udon Stir-Fry with Curry and Coconut Milk

    Chicken and Udon Stir-Fry with Curry and Coconut Milk

    1save
    35min


    1 person made this

    A mix of just the right flavours and spices, meat and vegetables. A fun and tasty meal with everything in it.

    Herbie's Spices New South Wales, Australia

    Ingredients
    Serves: 2 

    • 1/2 brown onion, finely chopped or grated
    • 1 tablespoon Herbie's Spices Curry Mix with Whole Seeds and Spices
    • 1 tablespoon vegetable oil
    • 1 large chicken breast, halved horizontally and cut into pieces
    • 4 heads of bok choy, choy sum, washed, trimmed and cut into 5cm pieces
    • 100g sugar snap peas, cut in half on the diagonal
    • 200g udon noodles
    • 200ml light coconut milk

    Directions
    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Heat a wok over medium heat and add onion. Stir for one minute, then add curry mix and vegetable oil to make a paste.
    2. Add chicken pieces and continue to stir while cooking.
    3. After 3-4 minutes, add the vegetables, and after another 3 minutes, add the noodles and coconut milk.
    4. Season to taste. You might want to add some chilli paste at this point if you like a bit more heat.

    Curry Mix with Whole Seeds and Spices

    Contains spices like coriander seed, turmeric, cumin, paprika, chilli, mustard seeds (yellow & brown), cassia, ginger, pepper and cardamom.

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