Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items” bring a large saucepan of salted water to the boil for use in Step 1

Washing Instruction

Wash your hands and pak choi, and tomatoes well. Rinse your coriander thoroughly and drain on paper towel.

Gino's Tip

The best way to clean a whole head of pak choi is to pull the leaves with their bases from the stem and then rinse in a bowl of water. Shred the leaves with its stem, as the stem is the best part, it has a juicy sweetness to it.

Step 1 - Yellow Thai Sauce

Heat a large casserole pan over medium-high heat, add a dash of olive oil and fry shredded pak choi and cook for 2-3 minutes. Proceed to add your water, chicken stock, yellow thai curry paste, cream, DailyDish Thai Yellow Infusions, and coconut milk. Add your cubed chicken, bring your liquid to the boil and lower your heat to a simmer, cook for 6-7 minutes until your chicken is cooked. Remove your sauce base from the stove, taste and season your sauce with salt, balance with some sugar/sweetener, if need be. Thin slightly with milk if need be.

Step 2 - Tomato and Fragrants

Mix your diced tomato and chopped coriander in a medium mixing bowl, season to taste with salt and pepper.

Step 3 - Noodles

Heat your noodles as per package instructions and reserve to serve.

To Serve

Divide your noodles amongst your servings, top with your yellow Thai sauce, and finish with your tomato and fragrants. Enjoy!