- 400ml vegetable oil, plus 1 tbsp
- 4 tbsp Thai red or yellow curry paste
- 2 tsp mild curry powder
- 1 tsp red chilli flakes
- 400ml can coconut milk
Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
- 150ml coconut cream
- 200ml vegetable or chicken stock
- 2 tbsp fish sauce
A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…
- juice 2 limes
The same shape, but smaller than…
- 500g skinless boneless chicken thigh
- 300g Chinese dried egg noodles (medium or thin)
For the pickled chilli & shallots
- 1 long red chilli (deseeded if you don't like it too hot), sliced
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- 3 small shallots, cut into quarters
- 150ml rice wine vinegar
- small pack coriander, roughly chopped
- 100g beansprouts, trimmed
The two most common beansprouts are the green-capped mung bean…
- 3 chopped spring onions
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- chilli oil
First, make the pickled chilli & shallots: Put the chilli and shallots in a small bowl and pour the vinegar over. Add some salt and let it sit to pickle while you make the curry.
In a large saucepan, heat the 1 tbsp vegetable oil. Add the curry paste and turn the heat down to medium. Cook for 5 mins, then add the curry powder and chilli flakes. Cook for 1 min more, then add the coconut milk, coconut cream, stock, fish sauce and lime juice. Bring to a simmer.
Chop the chicken into pieces and add to the curry. Cook for 15 mins or until tender.
Boil some water in a large saucepan for the noodles. Meanwhile, heat the vegetable oil in a small wok – it’s ready when a small piece of bread sizzles when dropped in. Add 75g of the noodles to the wok in 4 batches until they bubble up and go crispy. Use a wire mesh ladle or slotted spoon to remove them and drain on kitchen paper.
Boil the remaining noodles for 2-3 mins until al dente, then drain. Divide the noodles between 4 bowls. Pour the curry over each and top with coriander, beansprouts, some drained pickled chilli & shallots, spring onions and a drizzle of chilli oil. Top with the crisp noodles and devour while it’s hot.