Red Thai Curry Noodles
INGREDIENTS
- 2 cans of coconut milk
- 2 tbsp of red curry paste
- 1 bunch of cilantro
- 2 chicken breasts, thinly sliced
- 3 cups of chicken stock
- 6 lime leaves
- 1 small ginger root
- 3 tbsp of fish sauce
- 2 stalks of lemon grass
- 1 package of rice noodles
- 1 cup bean sprouts
- 4 green onions, minced
- Preheat a large saucepan over medium-high heat
- Take out the thick coconut cream from can then add
- Put in the red curry paste
- Add the cilantro roots and chicken and stir-fry until the chicken is cooked through
- Add rest of coconut juice from the first can
- Add second cand, then stock, lime leaves, fish sauce and lemon grass
- Grate the ginger into the broth
- Simmer for 20 minutes, until the broth has begun to thicken slightly
- Remove from the heat
- Place the rice noodles in broth (5 mins)
- Add half cilantro and stir
- Ladle into large bowls and garnish with the green onions and rest of cilantro, bean sprouts
