Recipe Cuisine: Thai
Theme: Soul Spicy
Tangy Thai Red Chicken Curry Noodle
By: Pauline S
Ingredients
- Valcom Red Curry Paste - 2 tbsp
- Dried Egg Noodle (option to replace with vermicelli for gluten free option) - 2 portion
- Shallots - 2 pieces (minced)
- Garlic Cloves - 4 pieces (minced)
- Chicken Thigh Fillets - 300g (cut into bite sized pieces)
- Pineapple - 1 small can 225g (cubed or pieces) or use fresh pineapple
- Sesame Oil - 1 tsp + 2 tbsp
- Green bean - 200g (cut into 2-3 cm each)
- Coconut Milk - 200ml
- Chicken Stock Granule - 1 tsp
- Ground Turmeric - 0.5 tsp
- Water - 1 cup/ 250 ml (plus extra to cook the noodle)
- Lime - Quartered and juiced
- Raw Sugar - 2 tsp
- Fish Sauce - 1 tbsp
- Salt and pepper taste
- Fresh Coriander - 3 springs for garnishing
Product used in recipe
- VALCOM - CURRY PASTE RED
Method
- Marinate chicken thigh fillet with salt and pepper and set aside
- Cook dried egg noodle in boiling water until soften (or according to packet instruction), drained and set aside. Add 1 tsp of sesame oil to the drained noodle, mixed well to separate the noodle. Divide noodles into 2 serving portions
- Add 2 tbsp sesame oil in wok, add in minced shallots and minced garlic, cook for 2 mins or until fragrant
- Add in Valcom curry paste and chicken thigh fillet. Cook in medium flame for 5 mins
- Add in pineapple, green bean, coconut milk, chicken stock, ground turmeric, fish sauce, raw sugar, lime juice, water and bring curry broth to boil
- Add curry broth to the reserved noodle, garnish with fresh coriander and serve hot! Perfect dish for a cold winter night!
