Feeds 2 adults and 4 children.
Ingredients:
1 inch of ginger, about 1 tablespoon
1 garlic clove
1 large shallot
2 bunches of broccolini
2 chicken breasts cooked and shredded
1 1/2 cups chicken broth
1 can full fat coconut milk
2-4 tablespoons red curry paste depending of your desired spice level
1/2 package of thin rice noodles
Sprouts, lime wedges, greens onions and mint for garnishing
Method:
Peel about an inch of ginger and a clove of garlic. Set aside. Dice the shallot. Add it to some heated olive oil in a pot over medium low heat. Sauté while you grate the clove of garlic and the ginger. Add them to the pot along with 2-4 tablespoons of red curry paste. Sauté for a minute. Add 1 can of full fat coconut milk and 1 1/2 cups of chicken broth. Bring to a boil for a few minutes to thicken slightly.
Add boiling water to your rice noodles (I used half a package) and let them soften. This takes 10 or so minutes.
Add 2 small bunches of broccolini to the curry mixture and cover with a lid. Steam for 4-5 minutes, until just tender. While this is going shred 2 chicken breasts. Add to the pot and submerge in the sauce. Return the lid and let it heat through.
Build your bowl! Start with noodles, add the chicken and broccolini then a ladle of sauce. Top with some sprouts, sliced green onions, mint and a wedge of lime. Enjoy!