Name: Chicken curry parcels
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon bought red curry paste; 3/4 cup coconut milk; 1 tablespoon lemon or lime juice; 4 150 g chicken breast fillets, fat trimmed; 1 medium carrot, halved lengthwise, thinly sliced diagonally; 150 gram snow peas, trimmed, halved diagonally; 450 gram fresh rice noodles; 1/3 cup coriander leaves; 3 teaspoon sesame oil; 1 fresh long red chilli, thinly sliced

Ingredients

2 tablespoon bought red curry paste

3/4 cup coconut milk

1 tablespoon lemon or lime juice

4 150 g chicken breast fillets, fat trimmed

1 medium carrot, halved lengthwise, thinly sliced diagonally

150 gram snow peas, trimmed, halved diagonally

450 gram fresh rice noodles

1/3 cup coriander leaves

3 teaspoon sesame oil

1 fresh long red chilli, thinly sliced

Method

1.Whisk curry paste, coconut milk and juice in a small bowl. Score each chicken breast several times. Place 4 x 25cm-square pieces of baking paper on a clean work surface.

2.For each parcel, place a quarter of the carrot and snow peas at centre of baking paper. Top vegetables with chicken: drizzle with coconut milk mixture. Fold paper over, tucking ends in to enclose ingredients and form a parcel.

3.Place parcels, seam-side down, in a large bamboo steaming basket over a pan of simmering water (don’t let base of steamer touch the water). Cover with a bamboo lid; steam parcels for 12-15 minutes or until chicken is cooked.

4.Soak noodles in boiling water in a large heatproof bowl for 30 seconds; stir to separate strands. then drain. Add coriander, sesame oil and chilli to noodles; toss. Remove chicken from parcels. Serve with noodle mixture.

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