Fri, 22 May 2020
Ingredients
1 chicken fillet
2 spring onions
½ red pepper
1 tbsp fish sauce + 1 tbsp soy sauce
1 chicken stock cube
1 tin coconut milk (full fat)
1 bundle ‘ready to wok’ noodles ( soba/udon work great too)
1 tbsp red curry paste
½ tin sweet corn
½ red onion - for garnish
1 clove garlic
Method
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Chef: Eoin Sheehan
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Chef: Eoin Sheehan
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