Chicken curry parcels
Apr 27, 2013 2:00pm- 15 mins preparation
- 15 mins cooking
- Serves 4
Print
Ingredients
Chicken curry parcels
- 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
Chicken curry parcels
-
1Whisk 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.
-
2For 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.
-
3Place 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.
-
4Soak 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.
The Latest from Food To Love
-
Kitchen Tips 5 cosy dishes our team makes when we are craving comfort food
Food To Love
Mar 30, 2020 -
Kitchen Tips These storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 -
Kitchen Tips 5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 -
Kitchen Tips 5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 -
Recipe Passionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020