Easy Chicken Curry - cooking recipe

Ingredients
    2 tsp oil
    2 tbsp Thai red curry paste
    1/3 cup chicken stock or water
    1 can (14 oz) coconut milk
    3 None kaffir lime leaves, torn
    1/4 tsp red pepper flakes
    7 oz dried rice stick noodles
    5 oz broccoli florets
    4 oz green beans, trimmed and sliced
    1 tbsp fish sauce
    1 None lime, juiced
    5 oz cooked chicken, sliced
    4 oz bean sprouts
    2 tbsp fresh cilantro leaves
Preparation
    Heat the oil in a large saucepan or wok on high heat. Cook the curry paste for 1 min, stirring, until fragrant. Add the stock, coconut milk, lime leaves and red pepper flakes and mix well. Simmer for 10 mins or until thickened slightly.
    Meanwhile, place the noodles in a large bowl. Cover with boiling water. Let stand for 5 mins or until tender. Drain well.
    Add the broccoli, beans, fish sauce and lime juice to the saucepan and simmer for 7-8 mins or until the vegetables are tender. Add the chicken and cook for 1 min. Divide the noodles among 4 serving bowls. Spoon the curry over the noodles. Top with the bean sprouts and cilantro. Serve immediately.

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