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.
5 people made this
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
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.
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.
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.