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Recipe by olive magazine

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1. Soak the rice noodles in boiling water until al dente. Drain, rinse in cold water and drain again. Drizzle with a bit of oil and set aside.
2. Slice the chicken into small pieces and brown in a medium saucepan with 1 tsp vegetable oil. Season and when the chicken is tender (about 8 minutes), add the curry paste. Fry for 3 minutes then add the sugar, tamarind, fish sauce, lime zest and juice, and coconut milk. Simmer gently for 10 minutes then add the beans and mushrooms in the last 3 minutes.
3. Divide the noodles between 4 large bowls. Make sure the curry is near boiling, then pour over the noodles. Serve in large bowls with chosen garnishes sprinkled over.

Per serving

725 kcalories, protein 34.4g, carbohydrate 53.1g, fat 43.1 g, saturated fat 30g, fibre 1.7g, salt 2.91 g

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Ingredients

• 100g rice noodles
• vegetable oil
• 500g boneless skinless chicken thighs
• 4 tbsp Thai red curry paste
• 2 tbsp soft brown sugar
• 100g tamarind purée
• 2 tbsp fish sauce
• 2 limes , juiced and zested
• 2 x 400ml tins coconut milk
• 250g fine green beans , trimmed and cut into pieces
• 100g button mushrooms , halved

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 30 minutes

Ingredients

• 100g rice noodles
• vegetable oil
• 500g boneless skinless chicken thighs
• 4 tbsp Thai red curry paste
• 2 tbsp soft brown sugar
• 100g tamarind purée
• 2 tbsp fish sauce
• 2 limes , juiced and zested
• 2 x 400ml tins coconut milk
• 250g fine green beans , trimmed and cut into pieces
• 100g button mushrooms , halved

Per serving

725 kcalories, protein 34.4g, carbohydrate 53.1g, fat 43.1 g, saturated fat 30g, fibre 1.7g, salt 2.91 g

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