Red Chicken Curry With Elbow Pasta

Serves 4 No description

INGREDIENTS 250 g Elbow Macaroni 5 Filleted Chicken Breasts - Cubed 30 ml Oil ± 125 ml Coconut Milk 15 ml Fresh Coriander Red Curry Paste INGREDIENTS 1 Onion - Small sized, chopped 2 Garlic Cloves - Crushed 5 ml Ground Coriander 7 ml Dried Chilli Flakes 10 ml Fresh Root Ginger - grated 10 ml Lemon Grass - Finely sliced 10 ml Lemon Juice 6 ml Paprika 5 ml Ground Cumin 10 ml Peanut Butter DIRECTIONS Put elbow pasta in a pot of boiling water to which 15 ml oil and 5 ml salt has been added. Boil until al dente, drain and set aside. Heat 30 ml oil in a wok or pan, add curry paste and cook, stirring for 1 minute. Add chicken in batches, stir-fry until chicken is tender. Stir in coconut milk and coriander. Bring to boil and simmer uncovered until thickened. Serve curry over elbow pasta.