Thai Red Chicken Curry with Rice Noodles

This is dead easy mainly because I use a paste, sometimes life is too short to grind spices. Anyway I made the curry yesterday for dinner with rice, and with the leftovers today made it into a kinda soupy noodly thing. Very yummy both ways and all credit to the lovely paste pictured below, I got mine from Wing Yips but I reckon most supermarkets have a fairly good version these days.

Serves 2

2 chicken breasts or other cut (thighs are always nice), cut into strips or cubes
A large tablespoon of Thai red curry paste (add more or less to gain your desired heat and strength)
A tin of coconut milk
2 teaspoons of palm sugar
Veg of your choice – I used my usual standbys of carrots and peas because they were all we had in the fridge/ freezer. If you use carrots try to cut really thinly on the diagonal.
Rice noodles

Fry paste in a little oil for about a min. Add half the coconut milk and stir.
Add chicken and bring up to boil.
Add remaining milk and veg. Add palm sugar. Cook til veg are tender. Add pre soaked rice noodles and serve in a bowl.


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