Friday, 21 February 2014

Chicken Thai Curry with noodles

This isn't a very authentic Thai curry so please don't tell me off. It is just dinner....

It's quick and its easy. Best to do all the prep first for this as it takes so little time.

For two people:
Two skinned chicken thighs, cut into chunks.
one red pepper cut into chunks
half a pack mange tout
one sweet onion cut into slivers
one thumb of ginger cut into slivers
one or two red chillis finely chopped (optional for those who like it hotter)

In a saucepan put:

One carton of coconut cream plus the empty cartonful of water
One teaspoon of chicken stock powder (I recommend Essential Stock powder)
One (or two if you like it spicier) teaspoon Barts Red Thai Curry paste
Two tablespoons fish sauce
One teaspoon sugar

bring to a simmer and add the chicken, simmer for 10 minutes. Add the vegetables and noodles. Simmer for another couple of minutes. Pour into bowls and top with chopped coriander.


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