Winter warming recipes
- 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.
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Thai-inspired curry chicken noodles
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