Mild Coconut Chicken Rice Noodle Bowls

Ingredients

• 270g boneless chicken thighs or chicken breast, cut into strips
• 1 tbsp rapeseed or sunflower oil
• 1 onion, thinly sliced
• 1 carrot, cut into thin matchsticks or grated
• 1 courgette, cut into thin strips
• 1 pepper, thinly sliced
• 1 garlic clove, crushed
• 1 tsp grated fresh ginger, or ½ tsp ground ginger
• 80ml light coconut milk
• 95ml water
• 60g frozen peas
• 80g dried rice noodles

Method

1. Heat the oil in a large pan. Add the chicken and cook for 5–6 minutes, turning until cooked through with no pink inside.
2. Remove about 85g cooked chicken per adult-equivalent unit and cool it quickly for Dinner 3. Keep this plain leftover chicken separate in the fridge.
3. Add onion, carrot, courgette and pepper to the pan with the remaining chicken. Cook for 5–6 minutes until softened.
4. Add garlic and ginger. Stir for 30 seconds.
5. Add coconut milk and water. Simmer for 6–8 minutes until the vegetables are soft and the chicken is fully cooked.
6. Add frozen peas and cook for 3–4 minutes.
7. Meanwhile, cook the rice noodles according to the packet. For babies, cook until soft and cut short.
8. Remove babies portion before adding any adult curry paste, soy sauce or chilli.
9. Adults can stir curry paste into their bowls or a small separate panful, rather than the family pan.