2 tbsp extra virgin olive oil
2 chicken breast fillets, diced
1 brown onion, peeled and cut into wedges
4 garlic cloves, chopped
1 x 185g jar Thai yellow curry paste
1 x 400ml coconut milk
1L water
1 small green capsicum, sliced
1 small red capsicum, sliced
1 cup frozen peas
Salt and pepper, to taste
500g pasta
Fresh coriander, chopped and crunchy fried noodles for garnish
1. Heat olive oil in a large frying pan over medium-high heat. Add chicken and season, then add onion and garlic and cook, stirring for a couple of minutes to seal the chicken.
2. Add the curry paste and capsicum and cook stirring for a minute or two until fragrant. Add the coconut milk and water, stir to combine and bring to a simmer. Add the pasta and cook, stirring occasionally until the pasta has cooked and the sauce has thickened.
3. In the last few minutes of the pasta cooking, add the frozen peas. Add salt and pepper to taste.
4. Serve topped with fresh coriander and crunchy noodles.
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