I really love a good Thai green curry, but in the past I’ve
really only served it with rice. So, when I came across this recipe for cooking
the noodles *in* with everything else, I was intrigued. I do love a one-pot
meal, and this combines a lot of my favourite flavours.
Very simple, but do be warned, the noodles suck up the sauce
like no-one’s business, so it isn’t the soupy/saucy thai green curry you may be
used to. It is nevertheless delicious! One of those perfect weekday meals when
you’ve come home wanting something low effort, but still warming and utterly
delicious. I added broccoli as a side, but it didn’t work all that well, might
have been better chopped smaller and added at the beginning of the veggie cooking
process.
Ingredients
- 2 tbsp vegetable oil
- 2 chicken breasts, sliced into strips
- 3 spring onions, diced
- 1 garlic clove, finely chopped
- 3cm piece of ginger, frinely chopped
- 1 tbsp green curry paste
- 300ml chicken stock
- 200ml coconut milk
- 1 tbsp fish sauce
- 100g egg noodles
- Juice of 1 lime
- Optional: 2 tbsp peanuts, to serve (I didn’t have any!)
Method
Heat 1 tbsp oil and fry off the chicken for 3-4 minutes
until cooked through. Remove from pan and set aside.
Add the rest of the oil, and fry the scallion for a few
minutes. Then add the garlic and ginger. Cook for 1 more minute and then add in
the curry paste and stir.
Add in the chicken stock, coconut milk and fish sauce –
bring to a simmer for 10 minutes. Add the noodles and chicken, and allow to
cook until the noodles are cooked through – about 5-7 minutes.
Spoon onto the plate and sprinkle the peanuts on top.
