Thai Red Chicken Curry with Asian Vegetables and Crispy Rice Noodles
Thai Red Chicken Curry with Asian Vegetables and Crispy Rice Noodles
SERVES 2-3
5 MINS PREP
COOKS IN 20 MINS
A perfect marriage of sweet, heat, citrus, and umami for your dinner table. The creamy coconut milk, sugar and shallot provide the sweetness to balance out the rich base notes of red chilli and the citrus top notes of lemongrass, coriander, galangal and Makrut lime leaves. For added texture, top with crispy noodles and garnish with fresh Thai basil.
SHARE THIS RECIPE
×
Ready to get cooking?
We’ve sent the recipe to you and it’ll be in your inbox in just a moment. We really hope you enjoy the dish!
EXPLORE MORE RECIPES
Keep this recipe for later
EMAIL ME A PRINT COPY
Ingredients
- 1 pack of The Spice Tailor Thai Red Curry (coconut milk included)
- 1 tbsp. vegetable oil
- 200g chicken breast, diced.
- 100g baby corn, cut lengthways.
- 100g red pepper, sliced.
- 100g sugar snap peas
To garnish -
- 1 lime, cut into wedges.
- A few sprigs of Thai basil
- 1 red chilli, sliced.
Crispy Rice Noodles
- 10g rice noodles
- 2cm of vegetable oil for frying
Method
- First prepare the crispy rice noodles. Heat 2cm of vegetable oil in a saucepan over a medium high heat. Break the rice noodles into pieces and carefully test if the oil is hot enough by dipping a piece of noodle. You want it to sizzle and puff up as soon as it hits the oil. Add the rest of the noodles once hot and after a few seconds carefully flip them over with tongs. After a few seconds more, remove them from the oil and leave on a kitchen towel until needed.
- To prepare the curry, place a pan over a medium heat. Add 1 tbsp. of vegetable oil and the whole spices from the spice pouch.
- Fry for about 20 seconds until aromatic, then add the diced chicken to lightly brown before adding the base sauce from the small pouch. Once mixed well, leave to simmer for a few minutes.
- Stir in the coconut milk from the large pouch, the baby corn, red pepper, and sugar snap peas, along with a few tablespoons of water and bring to a simmer for 4-5 minutes.
- Serve with jasmine rice, top with the crispy noodles, lime wedges, Thai basil and sliced red chilli.
Ingredients
- 1 pack of The Spice Tailor Thai Red Curry (coconut milk included)
- 1 tbsp. vegetable oil
- 200g chicken breast, diced.
- 100g baby corn, cut lengthways.
- 100g red pepper, sliced.
- 100g sugar snap peas
To garnish -
- 1 lime, cut into wedges.
- A few sprigs of Thai basil
- 1 red chilli, sliced.
Crispy Rice Noodles
- 10g rice noodles
- 2cm of vegetable oil for frying
Method
- First prepare the crispy rice noodles. Heat 2cm of vegetable oil in a saucepan over a medium high heat. Break the rice noodles into pieces and carefully test if the oil is hot enough by dipping a piece of noodle. You want it to sizzle and puff up as soon as it hits the oil. Add the rest of the noodles once hot and after a few seconds carefully flip them over with tongs. After a few seconds more, remove them from the oil and leave on a kitchen towel until needed.
- To prepare the curry, place a pan over a medium heat. Add 1 tbsp. of vegetable oil and the whole spices from the spice pouch.
- Fry for about 20 seconds until aromatic, then add the diced chicken to lightly brown before adding the base sauce from the small pouch. Once mixed well, leave to simmer for a few minutes.
- Stir in the coconut milk from the large pouch, the baby corn, red pepper, and sugar snap peas, along with a few tablespoons of water and bring to a simmer for 4-5 minutes.
- Serve with jasmine rice, top with the crispy noodles, lime wedges, Thai basil and sliced red chilli.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Thai Red Curry
The masterful blend of sweet and creamy coconut, spicy chillies, aromatics and spices makes this dish distinctive and addictive - and very versatile. Perfect with chicken, vegetables, tofu, eggs, seafood, red meat or duck.
