Thai red chicken curry

Recipe from: 20 November 2012
Thai red chicken curry and noodles recipe

Ingredients 10
Servings 1
Minutes 00:10

Ingredients

Serving Change
  • 1
    Tbs
    olive oil
  • 2
    skinless chicken breasts, 1cm slices
  • 1-2
    Tbs
    Thai red curry paste
  • 400
    ml
    coconut milk
  • 1
    red pepper, de-seeded and cut into slivers
  • 1/2
    cup
    snap peas, halved lengthways, or green peas
  • 1
    Tbs
    fish sauce
  • Squeeze of lime juice
  • Handful fresh basil , chopped
  • 200
    g
    pre-cooked package of egg noodles
 

Method

00:10
 
In a medium sized pot on medium-high heat, cook the red curry paste in the olive oil until fragrant, 2-3 minutes. Add in the coconut milk and allow it to come to a strong simmer.

Add in the chicken, turn the heat down to medium, place the lid on and leave to cook for 6 minutes, or until the chicken is cooked through. Add in the noodles, red pepper, snap peas, fish sauce and lime juice, stir through and remove the pot from the heat.

Serve immediately with a sprinkling of fresh basil or coriander.

Reprinted with permission of Sarah Graham. To see more recipes, click here.


 

Read more on: thai  |  recipe
 

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