200g Chicken thigh (skinned, boned and cut into chunks)
1 tablespoon Rapeseed oil
2 sticks Lemongrass (Crushed and then sliced into 1 inch chunks)
160g Baby Corn
160g French Beans (Topped and tailed, then sliced in half on an angle)
1 packet Amoy Thai Green Curry Cooking Sauce
2 packets Amoy ribbon noodles
Once all the ingredients are prepared, heat a large wok and add the rapeseed oil. Swirl the pan so it coats the wok well.
Add the lemongrass and stir for 30 seconds to release the flavour.
Add the chicken thighs and let them cook on each side for 30 seconds before tossing. Season with 1 tablespoon of Amoy Dark Soy Sauce. Toss the chicken in the wok until browned and half cooked (about 3 minutes0
Add the baby corn and beans and continue to stir. Add 2 tablespoons of water around the edge of the wok to create some steam and help the vegetables to cook.
Add one pack of Amoy tast of Asia Thai Green Curry Cooking Sauce and cook on a medium heat for 3-4 minutes until the chicken anf vegetables are completely cooked. Add the ribbon noodles and stir through well.
Garnish with de-seeded red chili and a few sprigs of coriander