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Northern Thai chicken and noodle curry
| 2025-06-10, 7:05 AM | |
Ingredients: (17)
1 tbsp coconut oil
90g (1/3 cup) Valcom Red Curry Paste
1 1/2 tsp ground coriander
1 1/2 tsp 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) Chicken stock
1 tbsp brown sugar
3 tsp fish sauce
200g dried egg noodles
juice of 1/2 large lime
Fresh bean sprouts, trimmed, to serve
Fresh coriander leaves, to serve
Fried shallots, to serve
lime wedges, to serve
Method:
Step 1
Heat the oil in a large heavy-based saucepan over medium-low heat. Add the paste, ground coriander, curry powder and turmeric. Cook, stirring constantly, for 2 minutes or until aromatic. Add half the coconut milk. Cook, stirring, for 3 minutes or until oil separates. Add the chicken. Cook, stirring, for 4 minutes.
Step 2
Stir the onion, stock, brown sugar, fish sauce and the remaining coconut milk into the chicken mixture. Simmer, covered, stirring occasionally, for 15 minutes. Simmer, uncovered, for 6 minutes or until chicken is cooked through.
Step 3
Meanwhile, cook the noodles in a saucepan of boiling water following packet directions. Drain. Refresh under cold running water. Divide noodles among serving bowls.
Step 4
Add lime juice to the curry. Ladle curry over noodles. Top with the bean sprouts, coriander and shallots. Serve with lime wedges.
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