Thai Red Curry with Noodles

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I thought that this recipe looked interesting. It combined to things that I really like curry and noodles. It was a little different having a curry with noodles like this but it was easy to make and a great mid week meal.

In a large heavy based saucepan heat the oil over a medium-low heat. Add the curry paste, ground coriander, curry powder and turmeric. Cook for 2 minutes stirring constantly until aromatic. Add half the coconut milk and continue to cook, still stirring. Once the oil has separated add the chicken and cook, still stirring, for a further 4 minutes.

Add the onion, stock, brown sugar, fish sauce and the remaining coconut milk. Simmer covered for 15 minutes, stirring occasionally. 

Remove the cover from the pan and simmer for a further 6 minutes or until the chicken is cooked. Meanwhile cook you noodle as per the packets instructions. Drain them and divide them among the 4 serving bowls.

Cut the lime in half. Add the juice of 1 half to the curry and quarter the other half to serve. Ladle the curry over the noodles. Top with the bean sprouts and coriander. Serve the lime wedge on the side.



You might notice that I didn't serve the bean sprouts on the top. I don't really like raw bean sprouts so I added mine to the curry when I added the lime. This dish is best when eaten fresh. You could reheat if you like but I don't think it would be as enjoyable and the noddles wouldn't be as nice.

Until next time, Happy Cooking, Kate.

***Ingredients

  • 1 tablespoon coconut oil
  • 1/3 cup red curry paste (I used Valcom)
  • 1 1/2 teaspoon ground coriander
  • 1 1/2 teaspoon curry powder
  • 1 teaspoon ground turmeric
  • 270 ml can coconut milk
  • 950 grams chicken thigh fillet, trimmed, halved
  • 1 large red onion, cut into wedges
  • 250 grams salt reduce chicken stock
  • 1 tablespoon brown sugar
  • 3 teaspoons fish sauce
  • 200 grams dried egg noodles
  • 1 large lime
  • Fresh coriander leaves, to serve
  • Fresh bean sprouts, trimmed, to serve

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