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Ingredients
- 2 chicken breast fillets
- Place 75g rice vermicelli
- 2 small carrots (cut into matchsticks)
- 2 sticks celery (cut diagonally)
- 1 cup bean sprouts
- 1/2 cup coriander leaves
- 4 green onions (cut diagonally)
- 100g dried cranberries
- 1 tbsp vegetable oil
- 3-4 tsp red curry paste
- 1 tsp brown sugar
- ¾ cup coconut milk
- 1 tbsp soy sauce
- 1 large red chilli (sliced)
Method
Poach 2 chicken breast fillets over low heat for 10-15 minutes, then cut into strips. Place 75g rice vermicelli in a bowl. Cover with boiling water for 5 minutes. Refresh under cold water and drain. Combine chicken, vermicelli, 2 small carrots (cut into matchsticks), 2 sticks celery (cut diagonally), 1 cup bean sprouts, 1/2 cup coriander leaves, 4 green onions (cut diagonally) and 100g dried cranberries. Heat 1 tbsp vegetable oil in a pan. Stir 3-4 tsp red curry paste over low heat for 1 minute. Add 1 tsp brown sugar and ¾ cup coconut milk. Stir until sugar has dissolved, then add 1 tbsp soy sauce. Pour sauce over chicken and vegetables and toss together. Top with 1 large red chilli (sliced).
