Easy Thai Red Noodles

These Easy Thai Red Noodles are extremely fresh and comforting and ready in just 20 mins. Knock up the deliciously rich and creamy Thai Red Curry in minutes, then add your noodles, shredded chicken and garnishes. It's as simple as that.

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Cook: 20 MINS


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Bring a large saucepan of water to boil and add a pinch of salt, a squeeze of lime and chicken breast. Cook chicken breast for 15-20 mins, until cooked through.
Heat groundnut oil in a wok and add ginger and garlic. Stir fry for 2 mins before adding Thai Red Curry paste. Allow to curry paste to sizzle for 60-90 secs, then add coconut milk, half-fill the empty tin back up with water to and add that to the wok as well. Stir to combine and bring wok to a medium simmer. Stir in mild chilli powder, turmeric and garam masala followed by soy sauce and lime juice. Cook for ten mins, stirring occasionally, until curry thickens and turns a deep orange-red colour.
Meanwhile, remove chicken from saucepan using a slotted spoon or sieve, then shred into small pieces using two forks.
Once you are happy with consistency of Thai Red curry, add noodles to wok and leave them to cook in the curry sauce. As they begin to cook, they will separate naturally but help them separate by gently detangling with a fork.
Once noodles are cooked and ready to serve, add shredded chicken, spring onions and red chilli. Best served immediately.


Serves 3

  • 1 chicken breast (approx 250g).
  • 1/2 tbsp of groundnut oil.
  • 5cm cube of ginger - thinly sliced.
  • 2-3 cloves of garlic - grated.
  • 3 tbsp of Thai red curry paste.
  • 400ml of coconut milk (can be substituted for light coconut milk).
  • Tsp of mild chilli powder.
  • Tsp of turmeric.
  • Tsp of garam masala.
  • Tbsp of soy sauce.
  • Juice of 1/2 a lime.
  • 3 nests of ‘straight-to-wok’ noodles.
  • 3-4 spring onions - cut into long, thin strands.
  • 1 red chilli - thinly sliced.

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