2 tbsp vegetable oil
2 tbsp Thai red curry paste
1 tbsp curry powder
1/2 tsp turmeric
4 chicken thigh fillets
2 cups coconut milk
6 cups chicken stock
1 lemongrass stalk, bruised
3 tbsp fish sauce
1 tsp sugar
400g cooked noodles
bean shoots, to serve
coriander leaves, to serve
lime wedges, to serve
Heat the oil in a wok or deep saucepan over medium-high heat. Add the curry paste, curry powder and turmeric. Cook stirring for a minute or until fragrant. Add the chicken thigh fillets and cook for 2 to 3 minutes. Stir in the coconut milk and the chicken stock. Add the lemongrass and simmer for 15 minutes.
Stir through the fish sauce and sugar, adding more less to taste. Transfer the chicken fillets to a chopping board and slice or shred.
To serve, divide the noodles among serving bowls. Top with the chicken. Add bean shoots and coriander leaves. And serve with a lime wedge.
Amazing and quick dinner
I made this for last nights dinner and my husband hasn’t stopped raving about..very tasty and this meal came together so quickly…unfortunately my oriental market was out of bean sprouts but it was still delicious and I will definitely be making this again !!
Quick and delicious
I’ve made this at least three times. It’s starting to get cold here in Canada and this is the perfect weeknight dinner on a cold, rainy day. It’s super easy and quick to make but also delicious. I did have Mirin so I used that instead of the sugar. Thank you Marion for giving us these quick and delicious recipes.