Noodles with red curry paste
A quick curry that tastes like something from a Thai restaurant. Rice noodles and tender chicken combine in a flavorful sauce in just 25 minutes.
Number of servings
2
Sharpness level
SPICY
Preparation time
Difficulty level
EASY
INGREDIENTS
- 1/2 package Rice noodles 5 mm House of Asia
- 400 ml KARA coconut milk 16–19%
- 2 tablespoons House of Asia red curry pastes
- 2 tablespoons House of Asia Fish Sauce
- 200 g chicken drumsticks, finely chopped
- 1 onion, finely chopped
- 2–3 cloves of garlic, chopped
- a handful of spring onions, chopped
- a handful of chopped coriander
- 2 tablespoons Thai basil, chopped
- 1 lime (juice and zest)
- 3–4 tablespoons of oil
- salt, pepper, chili flakes – to taste
A METHOD OF PREPARING
- Season the chicken with salt, pepper, chili flakes, and lime zest. Sauté in oil until golden brown and set aside.
- In the same pan, sauté the onion and garlic, add the curry paste, and cook for a few minutes. Then add half the coconut milk and cook for 4–5 minutes. Pour in the remaining coconut milk, add the chicken and cilantro, and cook until tender. Season with fish sauce and lime juice.
- Prepare the noodles according to the instructions, add them to the sauce, and mix well. Serve sprinkled with Thai basil and scallions.
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