Spring Green Thai Chicken Curry with Sambal Noodles

Steps

1. Bring a pot of salted water to the boil. Prep chicken. Pat chicken dry and cut into steaks. Place hand flat on top of chicken and slice through horizontally.
2. Prep & cook curry. Heat a drizzle of oil in a pot on medium-high heat. Cook onion and garlic for 1-2 minutes, until tender. Add curry paste and cook, stirring, for about 30 seconds, until fragrant. Add coconut milk, chicken broth, fish sauce, honey and lemon juice and bring to a simmer. Simmer on low-medium for 5-6 minutes. Add broccoli and cook for 3 minutes, until tender. Keep warm.
3. Meanwhile, cook chicken. Heat a drizzle of oil in a fry-pan on medium-high heat. Season and cook chicken for 4 minutes, each side (depending on thickness) or until cooked through. Rest, covered, before slicing thinly.
4. Cook pumpkin seeds. Wipe chicken pan clean and return to medium heat. Toast pumpkin seeds for 1-2 minutes, until golden. Remove pan from heat, add soy sauce and honey and stir until golden and sticky. Transfer to a small bowl.
5. Cook noodles & finish curry. Cook noodles in pot of boiling water for about 3 minutes, until tender. Drain and return to pot with a drizzle of oil. Stir spinach through curry sauce to wilt and season to taste.
6. Serve noodles topped with curry, chicken and pumpkin seeds.