Preparation time: 15 minutes + overnight marinating
Total cooking time: 10 minutes
Serves 4-6

Ingredients:

3 tablespoons mild Indian curry paste
1/4 cup (60ml/2 fl oz.) coconut milk
750 g (1 1/2lb) chicken fillets, sliced
150 g (5 oz.) green beans, halved
2 tablespoons peanut oil
1/3 cup (30 g/1 oz.) flaked almonds, toasted
1 red capsicum, sliced
250 g (8 oz.) rocket
100 g (3 1/2 oz) fried egg noodles

Lemon Dressing

1/3 cup (80ml/23/4 fl oz.) olive oil
2 tablespoons lemon juice
2 cloves garlic, crushed
1 teaspoon soft sugar

1. Mix together the curry paste and the coconut milk, add all the chicken, toss it to coat, cover it and refrigerate it overnight.

2. Cook all the beans in some boiling water for about 30 seconds, or until they are just tender. Refresh them under some cold water and drain them.

3. Heat a wok until hot, add half of the oil and swirl it to coat. Cook all the chicken in two small batches, for about 5 minutes each batch, or until they become browned, using all the remaining oil for the second batch. Remove it from the wok.

4. To make the dressing, place all the ingredients in a jar and shake them well.
Place all the chicken, the beans, the almonds, the capsicum, the rocket and dressing in a large bowl and mix them well. Stir all in the noodles and serve immediately.

Nutrition Value:

Protein 32 g;
Fat 29 g;
Carbohydrate 6.5 g;
Dietary Fibre 2.5 g;
Cholesterol 72mg;
Energy 1730kJ (412 cal)