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 not 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!
(Updated). Meltingly tender duck combines wonderfully with the sharp and sweet flavours of pineapple and coconut in a Thai red curry sauce. I’m not normally a fan of pineapple in savoury dishes (put it on my pizza at your own risk!) but it really does work with this dish. I used to cook this with duck legs but so many people have told me they prefer to use duck breast so I have updated the recipe to reflect that fact. This also has the benefit of allowing the breast to be served pink with the...
These pork and lemongrass meatballs provide a wonderful contrast to the Thai red curry sauce. Really easy to make and as a red curry is one of the milder curries this can be enjoyed by the whole family. A big pot of them also goes down well at summer barbecues, assuming summer arrives:-)
I often like to garnish my dishes with finely cut kaffir lime leaves. The technique is known as a chiffonade and can also be applied to other herbs such as basil. This is achieved by taking a few lime leaves and stacking them on top of one another, rolling them up tightly and using a sharp knife to slice finely as in t...