This is such a quick and easy dish to make and yet so versatile and packed full of flavour. You can substitute prawns for chicken and mix and match on the veggies as well, whatever way you do it you’re in for a treat! Using the quantities below this will easily serve 3 hungry people, but it also scales up easily and you don’t have to be exact about quantities. I like to use “straight to wok” or easy cook noodles, my personal preference is for the thicker Udon style noodle, but you can really go with whatever you prefer. I recommend to cook this no more than an hour or so before you plan to serve or the noodles swell too much if left to sit.
One packet My Thai Curry red curry paste
500 g chicken breast
1 pack of noodles (2 x 150g pouches)
Sweet red pepper
Pak Choi if available.
One can of good quality coconut milk.
Prep the vegetables and slice the chicken breast. Boil some water, take off the boil and soak the noodles for around 2 minutes as this will stop them sticking together and also prevent them absorbing all the liquid when you add them to the soup. Pour the noodles into a strainer and leave to one side.
Sauté the red onion in the pan with a little vegetable oil until it turns translucent.
Add the tomato and continue to sauté for a few minutes.
Add the chicken and the red curry paste to the pan and continue to cook for 4 or 5 minutes.
Shake the can of coconut milk so that the contents are mixed before opening it. Add about half the contents to the pan, followed by 400 ml of water. You can vary these measurements depending on how thick you like your soup and what you have in the pan. However, don’t make it too thick, remember it’s a soup and not a curry! Bring to a boil, reduce to a simmer.
Add the noodles and stir through for one minute and scatter the remaining ingredients over the top. That’s it!
Serve up making sure that each person has a piece of lime to squeeze into the dish to adjust the taste. If you like this recipe please click the star rating below! Kop Khun Kha, Nitsa.x
Life doesn't get much easier than cooking this recipe! It is an amazingly fragrant and totally satisfying dish that can be put together in about 20 minutes. You can substitute the chicken for prawns if you wish and mix and match the veggies to your own taste!
I firmly believe that Khao Soi should be ranked as one of the world's great dishes. You can call it a curry or you can call it a noodle soup and it is both of those with more on top, literally on top! A broth of aromatic curry paste and orange-tinged coconut milk with tender chicken falling apart for you, boiled noodles lurking underneath and becoming coated with fragrant oil as they break the surface. Crispy noodles on top you can manipulate and dunk into the sauce,
This is a totally delicious way to serve roast chicken as well as being very simple to prepare. Cooking a whole chicken this way is practised in various forms throughout Asia, sometimes pot roasted, sometimes over hot coals and with many different curry pastes. Often cooked in the home, rather than restaurants, which is probably the reason why many Westerners are not familiar with the dish. Well, now is the time to change that and I promise you that you won't regret it!
This is a dish that is incredibly easy and quick to prepare. If you have a bag of frozen seafood in the freezer and the whole dish can come together in the time it takes to cook the rice. Talking of rice, I find myself increasingly turning to black rice
Oh my goodness - I can't overstate how delicious this was. I made a pork version from a tenderloin and it was fragrant and had such a depth of flavour without blowing our heads off. It was my daughter's introduction to Thai curries and she is a complete convert. Thank you!