A delicious curry from Dr Eva Orsmond.


  • 1 tsp olive oil
  • 150 g chicken breast
  • 125 g large fennel
  • 100 g carrot
  • 70 g green pepper
  • 70 g red pepper
  • 70 g red onion
  • 1 garlic clove
  • 100 ml tin light coconut milk
  • ½ tsp green curry paste
  • 1 tblsp fish sauce
  • 2cm piece ginger (or galangal if available)
  • 1 tsp ground mustard seeds
  • juice of half a 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 with carrots. Stir frequently.
  • Add chicken and spices and stir well.
  • Shake the tin of coconut milk vigorously, 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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