date:Aug 12, 2013
Ingredients
250ml (1 cup) light coconut milk
250ml (1 cup) water
3cm-piece fresh ginger, peeled, sliced
1 garlic clove, bruised
500g chicken breast fillets (see notes)
1 tbs red curry paste
100ml light coconut milk, extra
2-3 tsp lime juice
2 tsp brown sugar
2 bunches baby choy sum, blanched
1 bunch baby buk choy, quartered, blanched
2 cups cooked rice vermicelli noodles
Fresh coriander leaves, to serve
Method
1. Bring the coconut milk, water, ginger and garlic to the boil in a large sauc