Green chicken with stripes



250g chicken breast (cut into small pieces)
270ml coconut cream
1 tablespoon green curry paste
1/2 teaspoon ground ginger
1 cup of basil leaves
1 cup of frozen peas
50g spinach linguine
50g carrot linguine
1 teaspoon salt
1 teaspoon white pepper


1. Cook pasta as per instructions on the packet
2. Add coconut cream to a saucepan, bring to the boil
3. Add green curry paste and stir until mixed well with the coconut cream
4. Add chicken to the sauce and cook for 3 minutes
5. Add ginger and frozen peas and let the sauce simmer for 3 minutes
6. Put some salt and white pepper to season, taste the sauce
7. Add basil and turn the stove off
8. Put carrot and spinach pasta into a serving bowl
9. Top pasta with the curry sauce and mix gently before serving 

 Â© Copyright 2015 silverlime2013


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