Winter warming recipes

Thai-inspired curry chicken noodles

To a casserole dish or frying pan, add 1 tablespoon of oil and heat over a high heat. Add 4 chicken thighs and cook for 4-5 minutes each side, until the skin is crispy and golden. Transfer to a plate. Make sure you discard any excess fat from the pan, then fry 1 large onion and 2 peppers for 5-6 minutes, until softened and starting to turn golden.
While that is cooking, pulse together 40g of fresh ginger, 3 cloves of garlic and 2 chopped red chillies in a mini food processor until they form a rough paste. Or finely chop and a pestle and mortar.
Reduce the heat on your casserole dish to a medium head, then add the ginger mixture, 100g of red Thai curry paste, 1 ½ tablespoons of tomato purée and 1 tablespoon of turmeric to the pan. Cook and stir for 2-3 minutes until aromatic. Once that’s all mixed together, stir in 400ml of coconut milk, 100ml water, 2 tablespoons of soy sauce and ½ tablespoon of brown sugar.
Next, add 220g of green beans, then nestle the chicken thighs on top, skin-side up. Bring to a simmer and cook over a medium heat for 25-30 minutes until the chicken is cooked through until the sauce has thickened.
Meanwhile, cook 400g of vermicelli rice noodles to pack instructions. Drain and run under cold water until fully cool to prevent sticking, set aside.
When the curry is ready, transfer the chicken to a plate and cut each thigh in half. Add the juice of 2 limes and 20g of chopped coriander through the sauce – add a little boiled water if you need to loosen. Divide the noodles and curry sauce between the bowls, then add 1 piece of chicken to each. Top with the sliced chilli and basil leaves, along with the lime wedges and crispy onions, if using, to serve.
Tip: For a lighter meal, remove the skin from the chicken thighs.
Freezing and defrosting guidelines: you can freeze the curry at the end of step 3. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date.