I love Asian flavours and this is a twist on the usual red curry, and it’s really quick to prepare. You can add the minimum amount of red curry paste if you don’t like it too spicy and omit the chillies. Rice noodles are generally soaked for 15 mins or so in warm water before eating which makes them
so simple to prepare, but check packet directions on this as timing varies. Enjoy!
2 tbs vegetable oil
3 garlic cloves, roughly chopped
1 shallot, chopped
1 – 3 tbs Thai red curry paste
2 tbs Chinese curry powder
1 cup coconut milk
1/2 cup chicken stock
2 boneless skinless chicken thighs cut into bite-size pieces
1 tsp fish sauce
1 1/2 tsp palm sugar
1-2 sliced Thai Birdseye chillies (optional)
fresh or dried rice noodles
Thinly sliced shallots, fried until crispy
Roasted chopped peanuts
Chopped spring onion
Heat the oil in a medium saucepan over medium heat. Add the garlic and chopped shallot and cook for about 30 seconds.
Add the curry paste and curry powder and cook for about a minute, stirring constantly. Next add the coconut milk, chicken stock, chicken thighs, fish sauce, chillies if using, and sugar. Stir everything together, scraping up any curry paste that has stuck to the bottom of the pan. Bring to a boil, then lower heat and simmer uncovered for about 30 minutes. Taste and adjust seasoning.
Cook noodles according to packet instructions then drain and divide between two large bowls or 4 smaller ones. Top with the chicken curry and the garnishes of your choice. Serve straight away.