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Red chicken & vegetable curry with noodles
Red chicken & vegetable curry with noodles
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Elevate dried noodles with fast coconut curry sauce for a nourishing meal.
Ingredients:
  • 250g rice stick noodles
  • 1 bunch baby pak choy, leaves separated, washed, dried
  • 27.30 gm peanut oil
  • 3 (about 600g) single chicken breast fillets, thinly sliced
  • 28.00 gm red curry paste
  • 1 x 270g can coconut milk
  • 21.00 gm fresh lime juice
  • 24.40 gm fish sauce
  • 8.00 gm brown sugar
  • 1 x 425g can baby corn, drained
  • Bean sprouts, to serve
  • Thai basil leaves, to serve
Instructions:
  • Place the noodles in a large heatproof bowl and cover with boiling water. Let sit for 5 minutes to soften, then drain.
  • Separate the pak choy leaves from the stems using a small sharp knife, keeping the leaves aside. Cut each stem into 3 pieces.
  • Heat oil in a wok over medium heat until just smoking. Stir-fry one-third of the chicken until golden, about 2-3 minutes. Transfer to a plate and repeat with the remaining chicken in 2 more batches, reheating the wok between batches.
  • First, toss in the pak choy stems and stir them in the wok for 2 minutes until they are tender. Then, mix in the curry paste and stir for 1 minute until it smells aromatic. Pour in the coconut milk and bring it to a boil. Finally, add the lime juice, fish sauce, and brown sugar, and stir everything together.
  • Stir-fry noodles, pak choy leaves, chicken, and corn in the wok for 1 minute until pak choy wilts and everything is heated through.
  • Ladle the flavorful mixture into individual bowls. Sprinkle with crispy bean sprouts and fresh Thai basil, then enjoy right away.

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