Thai Red Curry Coconut Chicken

• Half-fill a medium saucepan with boiling water. Cook udon noodles in the boiling water over medium-high heat until tender, 3-4 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. Drain, rinse and set aside.

Little cooks: Older kids can help add the udon noodles to the saucepan under adult supervision. Be careful, the water is boiling!

• Meanwhile, heat a large saucepan over high heat with a drizzle of olive oil. When oil is hot, cook diced chicken and baby broccoli, tossing occasionally, until browned and cooked through, 4-5 minutes. • Reduce heat to medium-high, then add capsicum and cook until starting to soften, 3-4 minutes. • Add garlic, ginger paste and red curry paste (see ingredients) and cook until fragrant, 1-2 minutes.

Needs tip: Spicy: You may find the curry paste hot! Add less if you're sensitive to heat.

• Add coconut milk, the water, the brown sugar, soy sauce and the fish sauce. Stir well to combine, then bring to the boil. • Reduce heat to medium-low and simmer until reduced and slightly thickened, 3-4 minutes.

TIP: Fish sauce has a strong flavour - add less if desired! Little cooks: Kids can help out with measuring the ingredients.

• Add noodles to the curry and stir to combine.