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PrintCHICKEN AND NOODLES WITH RED CURRY PASTE
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Cut Sweet potatoes into 2cm pieces. Heat oil in pan, add chicken in batches, cook until browned.
- Combine chicken, Sweet potatoes and red curry paste in pan, cook, stirring, until fragrant.
- Stir in stock, simmer, covered, about 10 minutes or until Sweet potatoes is tender.
- Stir in coconut milk, sauce, coriander and cashews, stir over heat until heated through.
- Add noodles to large pan of boiling water, boil, uncovered, until tender; rinse under hot water, drain.
- Serve chicken mixture over noodles.
Red Curry Paste:
- Process all ingredients until smooth.
INGREDIENTS
- 500 grams Sweet potatoes, peeled
- 1 tablespoon Peanut oil
- 750 grams chicken thigh fillets, sliced
- 250 ml chicken stock
- 150 ml coconut milk
- 2 teaspoons fish sauce
- 2 tablespoons chopped fresh coriander
- 100 grams roasted unsalted cashews
- 500 grams packet fresh egg noodles
RED CURRY PASTE
- 2 small fresh red chilies
- 1 tablespoon chopped coriander root
- 2 cloves garlic, chopped
- 1 teaspoon ground cumin
- 2 teaspoons paprika
- 100 grams red Spanish onion, chopped
- 50ml lime juice
6 comments for “Chicken and Noodles with Red Curry Paste”
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