Makes 4 x 400ml jars
For the chicken
2 tsp Thai red curry paste
2 spring onions, sliced
¼ tsp ground turmeric
3 chicken breasts, roughly diced
For the dressing
1 spring onion, finely sliced
1 tsp honey
½ red chilli, chopped
250ml coconut milk
Juice of ½ lime
For the salad
2 medium egg noodle nests
40g baby spinach leaves
2 handfuls of rocket leaves, washed
10 cherry tomatoes, halved
You’ll need 4 x 400ml jars
To prepare the chicken, heat a frying pan with a little oil, add the red curry paste and cook on a medium heat for 30 seconds before adding the spring onions and turmeric. Sauté for 3 minutes before adding the diced chicken and cook for 7 to 8 minutes, or until the chicken is golden and cooked, turning from time to time.
Take the chicken out and set aside to cool.
To make the dressing, use a saucepan to heat a little oil, add the spring onions and sauté until cooked but not brown. Add the.
Pour in the coconut milk, honey, chilli and simmer for 6 to 7 minutes, stirring from time to time. Season with a little salt and add the lime juice. Set aside.
Cook the noodle nests according to the manufacturer’s instructions. Rinse in cold water to cool.
To assemble the jars in layers, spoon some dressing into each jar first, then add the diced chicken.
Followed by some noodles, then baby spinach leaves and rocket leaves, followed by sweetcorn and finish by adding the tomato halves.
Ensure to pack forks and the extra dressing.
Place the lids on the jars securely