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Northern Thai chicken and noodle curry
Northern Thai chicken and noodle curry
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Cozy, comforting Thai dish perfect for weeknights. Skip takeout and savor a homemade meal.
Ingredients:
  • Fresh coriander leaves, to serve
  • Fried shallots, to serve
  • 16.80 gm coconut oil
  • 90g (1/3 cup) Red Curry Paste
  • 1 1/2 tsp ground coriander
  • 3.75 gm curry powder
  • 1 tsp ground turmeric
  • 270ml can coconut milk
  • 8 (about 950g) chicken thigh fillets, trimmed, halved
  • 1 large red onion, cut into wedges
  • 250ml (1 cup) salt reduced chicken style liquid stock
  • 16.00 gm brown sugar
  • 18.30 gm fish sauce
  • 200g dried egg noodles
  • 1 large lime
  • Fresh bean sprouts, trimmed, to serve
Instructions:
  • In a large heavy-based saucepan over medium-low heat, warm the oil until shimmering. Stir in the paste, ground coriander, curry powder, and turmeric. Keep stirring for 2 minutes until fragrant. Pour in half of the coconut milk and cook for 3 minutes until the oil begins to separate. Add the chicken and cook for an additional 4 minutes while stirring.
  • Combine the onion, stock, brown sugar, fish sauce, and the rest of the coconut milk into the chicken mixture, stirring well. Cover and simmer for 15 minutes, stirring occasionally. Uncover and simmer for an additional 6 minutes until the chicken is fully cooked.
  • Cook the noodles in a saucepan of boiling water according to package instructions, then drain and rinse under cold water. Serve the noodles in individual bowls.
  • Slice one lime in half and cut half of it into quarters. Juice the other half of the lime and add the juice to the curry. Pour the curry over the noodles and garnish with bean sprouts, coriander, and shallots. Serve with lime wedges on the side.

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