3.9
(10)
Your folders
Your folders

Export 11 ingredients for grocery delivery
Step 1
Bring the coconut milk, water, ginger and garlic to the boil in a large saucepan over high heat. Add the chicken. Reduce heat to low and cover. Simmer gently for 10 minutes or until just cooked through. Set aside in the liquid to cool slightly. Transfer to a clean chopping board. Discard poaching liquid.
Step 2
Heat a wok over high heat. Stir-fry the curry paste for 1 minute or until aromatic. Add the extra coconut milk. Bring to the boil. Stir in the lime juice and sugar. Stir in the choy sum and buk choy for 1 minute or until warmed through.
Step 3
Thinly slice the chicken diagonally. Divide the noodles among bowls. Top with the chicken. Spoon over the choy sum and buk choy curry mixture. Top with the coriander leaves.
Your folders

458 viewsacouplecooks.com
3.9
(1.0k)
20 minutes
Your folders

358 viewsacouplecooks.com
4.3
(9)
20 minutes
Your folders
453 viewsthemodernproper.com
25 minutes
Your folders

257 viewsmealprepmanual.com
5.0
(2)
40 minutes
Your folders

503 viewsbonappetit.com
4.8
(8)
Your folders

1111 viewscooking.nytimes.com
Your folders
66 viewsfeelgoodfoodie.net
Your folders

252 viewsallrecipes.com
4.5
(46)
39 minutes
Your folders

197 viewstasteofhome.com
5.0
(1)
50 minutes
Your folders

190 viewsplantyou.com
5.0
(33)
20 minutes
Your folders

215 viewsfeelgoodfoodie.net
5.0
(273)
20 minutes
Your folders

317 viewsdelicious.com.au
25 minutes
Your folders

406 viewsaheadofthyme.com
5.0
(11)
15 minutes
Your folders

203 viewsvegetariantimes.com
Your folders

246 viewsfood.com
5.0
(43)
20 minutes
Your folders

188 viewsjoythebaker.com
4.3
(3)
35 minutes
Your folders

161 viewsjoythebaker.com
4.3
(3)
35 minutes
Your folders

174 viewsmyrecipes.com
4.0
(4)
Your folders

279 viewsskinnytaste.com
4.7
(17)
10 minutes