Thai red chicken curry with rice noodles

    You just need to pick up a few supermarket ingredients to make this quick and easy Thai red curry chicken. Top with chopped coriander, spring onions and sliced red chilli peppers for extra flavour.


    1 person made this

    Ingredients
    Serves: 6 

    • 2 tablespoons coconut oil or vegetable oil
    • 450g skinless, boneless chicken breasts, cut into cubes
    • 400g creamed coconut
    • 300g red Thai curry sauce
    • 225g dried rice vermicelli noodles

    Method
    Prep:10min  ›  Cook:19min  ›  Ready in:29min 

    1. Heat oil in a large pan over high heat. Add chicken; cook until browned, about 2 minutes per side. Reduce heat to medium-high and add creamed coconut and curry sauce. Cook until chicken is cooked through, about 5 minutes.
    2. Fill a large pot with lightly salted water and bring to the boil; stir in noodles and return to the boil. Cook uncovered, stirring occasionally, until the noodles are tender yet firm to the bite, 4 to 5 minutes. Drain.
    3. Reduce the heat under the pan to a simmer. Add the noodles and let simmer until flavours are absorbed, about 5 minutes. Divide chicken and noodles among individual serving bowls.

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