150g fresh egg noodle,
1 small chicken breast, cooked and shredded
Half cup capsicum, sliced finely
70g sweet peas
70g baby corn
100ml low fat coconut milk
1 tsp Mekhala Organic Green Curry Paste
3 Mason or glass jars with lid
1. Blanch vegetables and noodles and allow to cool 2. Spoon Mekhala Organic Green Curry paste into the bottom of the jar and layer vegetables and noodles to fill the jar. 3. Leave in fridge until ready to use. 4. Bring coconut milk to a boil and pour into jar to cover ingredients. Leave for 5 minutes with lid on.
5. Stir and enjoy!