Tri Chicken

Serves

4

Ingredients

• 1 brown onion, chopped

• 2-3 cloves garlic, crushed

• 1 tablespoon oil

• 800g chicken thigh fillets, cut in strips

• 1 heaped teaspoon coriander

• 1 heaped teaspoon tumeric

• 50g packet Trident Red Curry Paste

• 1 inch piece fresh ginger, grated

• 1½ tablespoons Trident Sweet Chilli Sauce

• 400ml can Trident Coconut Milk

• 400ml can Trident Baby Corn Spears, sliced on angle

• 1 tablespoon palm or brown sugar

• Juice and zest of 1 lime

• 6 spring onions, cut finely

• 200g snow peas

• 2 x 200g packets Trident Hokkien Noodles

Instructions:

• Soften onion and garlic in a wok with oil. Add chicken and cook for 5 minutes.

• Add coriander, tumeric, Trident Red Curry Paste, ginger and Trident Sweet Chilli Sauce and cook for a further 2 minutes.

• Add Trident Coconut Milk, Trident Baby Corn Spears, sugar, the zest and juice of 1 lime and cook slowly for a further 15 minutes.

• Add the spring onions and snow peas and cook for a further 5 minutes.

• In the meantime pour 2-3 cups of boiling water over Trident Hokkien Noodles and allow to stand for 2 minutes. Break up and drain.

• Serve chicken on a bed of Trident Hokkien Noodles.