This is such a quick and easy dish to make and yet so versatile and packed full of flavour. You can substitute prawns for chicken and mix and match on the veggies as well, whatever way you do it you’re in for a treat! Using the quantities below this will easily serve 3 hungry people, but it also scales up easily and you don’t have to be exact about quantities. I like to use “straight to wok” or easy cook noodles, my personal preference is for the thicker Udon style noodle, but you can really go with whatever you prefer. I recommend to cook this no more than an hour or so before you plan to serve or the noodles swell too much if left to sit.
One packet My Thai Curry red curry paste
500 g chicken breast
1 pack of noodles (2 x 150g pouches)
Sweet red pepper
Pak Choi if available.
One can of good quality coconut milk.
Prep the vegetables and slice the chicken breast. Boil some water, take off the boil and soak the noodles for around 2 minutes as this will stop them sticking together and also prevent them absorbing all the liquid when you add them to the soup. Pour the noodles into a strainer and leave to one side.
Sauté the red onion in the pan with a little vegetable oil until it turns translucent.
Add the tomato and continue to sauté for a few minutes.
Add the chicken and the red curry paste to the pan and continue to cook for 4 or 5 minutes.
Shake the can of coconut milk so that the contents are mixed before opening it. Add about half the contents to the pan, followed by 400 ml of water. You can vary these measurements depending on how thick you like your soup and what you have in the pan. However, don’t make it too thick, remember it’s a soup and not a curry! Bring to a boil, reduce to a simmer.
Add the noodles and stir through for one minute and scatter the remaining ingredients over the top. That’s it!
Serve up making sure that each person has a piece of lime to squeeze into the dish to adjust the taste. If you like this recipe please click the star rating below! Kop Khun Kha, Nitsa.x
Life doesn't get much easier than cooking this recipe! It is an amazingly fragrant and totally satisfying dish that can be put together in about 20 minutes. You can substitute the chicken for prawns if you wish and mix and match the veggies to your own taste!
This is the essential Thai dipping sauce you see all over Thailand. An absolute must for the Pad Kaprow recipe but also used to spice up almost any dish, particularly grilled meats or similar. And for many Thais they can't think of eating a fried egg without some Prik Naam Pla to top it. More than anything, it sums up the Thai food tastes of sour sweet and salty. Spicy? Of course that also depends on what chillies you use for this, and if you're prepared to do the extra work of separating out...
Probably one of Thailand's most famous dishes served on both humble street food stalls and the poshest of restaurants. This is a simple dish with simple ingredients and with little practice, a good restaurant standard meal can be made in minutes. In Thailand this is almost always served with a crispy fried egg with a runny yolk, and the technique for cooking the egg is a crucial part of making this dish. If a crispy fried egg is not your thing of course you can eat it without, says she sadly..
My first confession is that that I never thought I would be sitting here writing a recipe for a Thai Curry pie, but times change and we change with them or stagnate. My interest was sparked on my first trip back to Bangkok after the pandemic, chicken curry puffs have long been a popular Thai snack but savoury pies, usually steak and kidney, were very much something that was restricted to the Bangkok expat pub scene. All that had changed, bake shops were springing up outside the traditional to...
I bought a few green curry pastes as I absolutely love Thai green curry. These pastes are absolutely gorgeous and made the best Thai curry I’ve ever made. There are different strengths of spiciness so good to try a few of them. Just bought my second lot of pastes and it’s saving me so much on takeaways!
Should be called jungle fire not for the faint hearted is an understatement possibly the hottest curry I’ve had in my life and i regularly have vindaloo in the Indian
Extremly hot and spicy could really taste anything else because my mouth was on fire but if your after a ridiculously hot curry then this is the one for you it’s crackers hot
I made the Massaman lamb shanks, dead easy, absolutely delicious! Bish bash bosh, 15mins prep time, fry some onion, potatoes, peanuts, all in one pot with the paste, off to the pub, 3hrs later curry heaven!