Ribbon noodles in light curry sauce

Name: Ribbon noodles in light curry sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 big pepper; 250 g Mushrooms; 1/2 bunch Spring onions; 1 (approx. 200 g) Courgette; 200 g Chicken filet; 200 g ribbon noodles; 7-10 Tbsp Salt; 2 TEASPOONS Oil; 1-2 TEASPOONS red curry paste; 1 (165 ml) small can of coconut milk; 200 ml Milk; 1/2 small pot of coriander

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 big pepper
250 g Mushrooms
1/2 bunch Spring onions
1 (approx. 200 g) Courgette
200 g Chicken filet
200 g ribbon noodles
7-10 Tbsp Salt
2 TEASPOONS Oil
1-2 TEASPOONS red curry paste
1 (165 ml) small can of coconut milk
200 ml Milk
1/2 small pot of coriander

Directions

1
Quarter the peppers, clean and wash them and cut them into pieces. Clean, wash and halve the mushrooms. Wash and clean spring onions and cut them diagonally into pieces. Wash and clean the zucchini and cut into thin strips with a julienne slicer.
2
Wash the meat, dab dry, cut in half lengthwise and crosswise into thin strips. Prepare pasta in boiling salted water according to package instructions. Add zucchini strips to the noodles about 1 minute before the end of cooking time and cook along with the noodles.
3
Heat 1 teaspoon of oil in a coated frying pan. Fry the peppers for about 5 minutes, turning them over. Remove and fry the mushrooms for about 4 minutes, also turning them. Add 1 tsp. oil to the pan and fry the meat for approx. 3 minutes, turning it over.
4
Stir in curry paste and deglaze with coconut milk and milk. Add paprika, mushrooms and spring onions and simmer for about 5 minutes.
5
Drain the pasta. Wash the coriander and chop the upper 1/3 of the stems finely. Add coriander to the sauce, season with salt and pepper and arrange on plates. Place the zucchini pasta in the middle and serve immediately.