Northern Thai chicken and noodle curry

Recipes / Soups

A homestyle Thai dish to warm the belly and soothe a weeknight hunger. Why take out when you can eat in

Recipe «Northern Thai chicken and noodle curry» presented in category Recipes / Soups, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp coconut oil, 90g Valcom Red Curry Paste, 1 1/2 tsp ground coriander, 1 1/2 tsp curry powder, 1 tsp ground turmeric , 270ml can coconut milk, 8 chicken thigh fillets, trimmed, halved, 1 large red onion, cut into wedges , 250ml Massel salt reduced chicken style liquid stock, 1 tbsp brown sugar, 3 tsp fish sauce, 200g dried egg noodles, 1 large lime, Fresh bean sprouts, trimmed, to serve, Fresh coriander leaves, to serve, Fried shallots, to serve.

Ingredients:

  • 1 tbsp coconut oil 
  • 90g Valcom Red Curry Paste 
  • 1 1/2 tsp ground coriander 
  • 1 1/2 tsp curry powder 
  • 1 tsp ground turmeric 
  • 270ml can coconut milk 
  • 8 chicken thigh fillets, trimmed, halved 
  • 1 large red onion, cut into wedges 
  • 250ml Massel salt reduced chicken style liquid stock 
  • 1 tbsp brown sugar 
  • 3 tsp fish sauce 
  • 200g dried egg noodles 
  • 1 large lime 
  • Fresh bean sprouts, trimmed, to serve 
  • Fresh coriander leaves, to serve 
  • Fried shallots, to serve 

Instructions

  1. Heat the oil in a large heavy-based saucepan over medium-low heat. Add the paste, ground coriander, curry powder and turmeric. Cook, stirring constantly, for 2 minutes or until aromatic. Add half the coconut milk. Cook, stirring, for 3 minutes or until oil separates. Add the chicken. Cook, stirring, for 4 minutes.
  2. Stir the onion, stock, brown sugar, fish sauce and the remaining coconut milk into the chicken mixture. Simmer, covered, stirring occasionally, for 15 minutes. Simmer, uncovered, for 6 minutes or until chicken is cooked through.
  3. Meanwhile, cook the noodles in a saucepan of boiling water following packet directions. Drain. Refresh under cold running water. Divide noodles among serving bowls.
  4. Cut half the lime into quarters. Juice remaining lime. Add lime juice to the curry. Ladle curry over noodles. Top with the bean sprouts, coriander and shallots. Serve with lime wedges.