Thai chicken and coconut noodle curry
Nici Wickes' Thai chicken and coconut noodle curry recipe is lively, light and very tasty! With fresh herbs and spices, this light and soupy dish will add a warming shot of flavour to your evening
Ingredients
- 100 g rice noodles (pad Thai ones are a good thickness)
- 4 garlic cloves
- thumb-sized piece of ginger
- small handful fresh coriander
- 1 chilli (or use ½ tsp chilli powder)
- 1 tbsp sesame oil
- 400 g tin crushed tomatoes
- 250 ml (1 cup) coconut milk
- 1 1/2 cups chicken or vegetable stock
- 3 star anise
- 2-3 kaffir lime leaves
- 1 tbsp fish sauce
- 2 chicken breasts, sliced
- 1/2 tsp sea salt (or to taste)
- 2-3 limes, quartered
- handful mung bean sprouts
- thin rice noodles, to serve
Steps
- Prepare the rice noodles first by pouring over boiling water in a bowl, covering and leaving to stand for 15-20 minutes, by which time they’ll have softened.
- Make the sauce by processing the garlic, ginger, coriander, chilli, sesame oil and tomatoes in a small food processor until combined. Bring this to a simmer in a saucepan and cook for 5-7 minutes.
- Add the coconut milk, stock, star anise, lime leaves, fish sauce and chicken. Simmer for 7-10 minutes or until the chicken is cooked through. Taste and season with salt and more chilli if needed.
- Ladle into small bowls over the noodles. Top with limes, sprouts and thin rice noodles.
