Chicken Coconut Noodles with Red Curry

Here's the kind of dinner you can have on the table in ten minutes, and you'll probably have most of the ingredients at home, too. I love it. It's obviously very adaptable, and flavorful without being too spicy.

Chicken Coconut Noodles with Red Curry
(printable recipe)
2 generous servings

2 small chicken breasts, cut into dice
1 tsp cooking oil
2 garlic cloves, minced
1 tbsp red curry paste
1 can coconut milk (400 g)
1 can baby corn (frozen is fine too, of course), cut into smaller pieces
75 g snow peas or sugar snap peas, in smaller pieces
handful of cherry tomatoes, halved
1 small red onion, thinly sliced
1-2 tsp fish sauce

2 servings of egg noodles, boiled according to the package instructions

Heat the oil in a pot. Add garlic and curry paste and fry on high heat for a few minutes. Add the coconut milk and add the chicken. Boil for 5-6 minutes, or until the chicken is cooked through. Add baby corn, snow peas, tomatoes and red onions and cook for another two minutes. Season with fish sauce. Serve in deep bowls over freshly cooked noodles.

Recipe in Swedish:
Kycklingnudlar med r�d curry och kokosmj�lk