Directions
- 1Grab a pan and add red Thai curry paste with coconut milk, chicken stock and fish sauce.
- 2Simmer that for 20 minutes.
- 3While the sauce simmers, fry the chicken breast and cut it into slices.
- 4Add egg noodles to a bowl.
- 5Pour the sauce over the noodles.
- 6Add the chicken, spring onions, coriander, bean sprouts, salt, pepper and chilli oil.
- 7Add a lime wedge.
Ingredients
- 3 tbsp Red Thai curry paste
- 400 g coconut milk
- 300 g chicken stock
- 1 tbsp fish sauce
- 0 egg noodles
- 1 per person chicken breast
- 0 beansprout
- 0 coriander
- 1 wedge lime
- 0 spring onions
- 0 salt
- 0 pepper
- 0 chilli oil
Equipment
panwhiskfrying panknife
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