Thai Chicken recipe from Just One Pot

Thai Chicken Curry with Noodles

A fresh and mild curry with a zesty tang.

Preparation time 10 minutes
Cooking time 25 minutes
Calories per portion 527 Kcal
Fat per portion 26g
of which saturated 16.4g
Serves 4

Vegetable oil 1 tbsp

Thai curry paste 3 tsp

Skinless, boneless chicken thighs 8, each cut into 4 or 6 square-ish pieces

Coconut milk 400ml can

Aubergine 1, cut into 2.5cm (1in) chunks

Baby sweetcorn 10, halved lengthways

Tenderstem broccoli 110g (4oz), cut into 5cm (2in) lengths

Straight-to-wok noodles 300g packet

Lime 1, grated zest and juice

Thai fish sauce 2 tbsp

Coriander good handful of leaves, left whole or chopped

Thai red chillies 1 or 2, deseeded and finely sliced (optional)

Lime wedges (optional)

1 Heat the oil in large saucepan. Stir in the curry paste and cook for half a minute. Add the chicken pieces and fry gently until sealed.

2 Stir in the coconut milk then add the aubergine and baby sweetcorn and bring to the boil. Simmer, with the pan half covered, for 10 minutes.

3 Add the broccoli stems and cook for another 2 minutes. Then stir in the noodles and put the broccoli heads to steam on top of them. Simmer, uncovered, for 3–5 minutes until the vegetables are just tender.

4 Season with lime zest and juice and add fish sauce, to taste, and whole or chopped coriander leaves, holding some back to garnish.

5 Stir gently and serve in warmed bowls. Garnish with red chilli, if you like, and a few more coriander leaves and lime wedges, if using, along with the remaining fish sauce for seasoning to personal taste.

COOK’S TIP

If you like a bit more heat in your Thai curry, add some grated root ginger, garlic and sliced chillies along with the curry paste.