250 to 300g boneless chicken breast or thigh (or prawns)
1/2 to 1 teaspoon curry powder
oil, as needed for cooking
4 garlic cloves, chopped
2 shallots, sliced
50g red curry paste
juice of 2 limes
500ml chicken stock
250g potatoes, chopped into bite size pieces
1/2 packet cashews roasted and chopped
250 to 300g noodles
1 tin coconut milk
1 bunch coriander, chopped
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Method Prep:20min › Cook:45min › Ready in:1hr5min
In a bowl, toss the chicken (or prawns) in the curry powder. If using prawns you will add them into the soup right at the end in step 6.
Warm a little oil in a saucepan or wok over a medium heat. Add the garlic and shallots and cook and stir for 3 to 4 minutes. Add the red Thai curry paste and continue to stir for 3 to 4 minutes. Add the chicken and lime juice cook and stir for a few minutes to brown on the outside.
Pour in the stock, add the potatoes and bring to the boil. Turn down the heat and simmer for 25 to 30 minutes.
Meanwhile, place the cashews in a dry frying pan and toast for a few minutes over a medium heat until fragrant, take care not to burn. Mash them in the pan after roasting, or chop finely and set aside.
Cook the noodles according to the instructions on the packet, drain and keep warm.
Just prior to serving, pour the coconut milk into the soup and warm through, if using prawns instead of chicken add them in now. Spoon the noodles into a bowl then pour the soup over. Garnish with cashew nuts and chopped fresh coriander.