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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

Latest comments and suggestions

• oliviahonaker

  22 April 2009

  oliviahonaker commented on this recipe

  Excellent dish, wonderful flavours of the coconut and the zesty lime. I used green pepper instead of green beans. Very easy to make, will definately make again

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• oliviahonaker

  22 April 2009

  oliviahonaker rated this recipe

  

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• Pewtersfood

  09 June 2009

  Pewtersfood rated and commented on this recipe

  

  personally I thought this was lovely but clearly went wrong as v sloppy & my guy just wanted to know where the nans were

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• Pam

  06 July 2009

  Pam rated and commented on this recipe

  

  Portion sizes wouldn't feed a sparrow!!! 100g noodles for 4 people and 500g chicken thighs (about 1.1/4 thigh each!!!). Really, did you guys have to send for a takeaway later? Good flavours though, but sorry didn't quite make the dizzy heights of 5 stars for me and hubby. Not sure i'd make it again, but who knows?

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• Frederike

  02 September 2009

  Frederike rated and commented on this recipe

  

  we thought it was much too sour, would use half the lime if I would make it again.

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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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