A delicious curry served with egg noodles.


  • 1 tsp olive oil
  • 150 g chicken breast
  • 0.5 large fennel (approx. 125g)
  • 1 carrot (approx. 100g)
  • 0.5 green pepper (approx. 70g)
  • 0.5 red pepper (approx. 70g)
  • 0.5 red onion (approx. 70g)
  • 1 garlic clove
  • 0.25 tin light coconut milk (approx. 100ml)
  • 0.5 tsp green curry paste
  • 1 tblsp fish sauce
  • 2 cm piece ginger (or galangal if available)
  • 1 tsp ground mustard seeds
  • juice of half lime
  • 50 g portion of fine egg noodles


  • Peel carrot and onion. Remove leaves and bad parts of fennel. Slice both red and green pepper in two and use bottom halves.
  • Slice chicken breast using sharp scissors or a knife. Peel and cut garlic. Peel and grate either galangal or ginger.
  • Use a wok or a large non-stick pan. Measure out oil. When it starts getting hot add vegetables starting from carrots. Stir frequently.
  • Add chicken and spices and stir well.
  • Shake the tin of coconut milk as it tends to settle. Measure out the portion
  • used, and pour over chicken and vegetables when they are almost cooked.
  • Cook noodles according to instructions and serve.

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