Coconut chicken curry noodles
Fragrant, warming and saucy, these coconut chicken rice noodles are suitable for the whole family. Easily made vegan, by substituting the chicken for tofu and omitting the fish sauce.
Ingredients
Method
Ingredients
- 500g boneless chicken thigh, diced
- 1 onion, diced
- 1 Tbsp minced ginger
- 3 cloves garlic, minced
- 1 Tbsp curry powder
- 1 can (400ml) coconut milk
- 1 cup chicken stock
- 1 ½ Tbsp fish sauce
- 250g rice noodles
Method
- Heat a drizzle of oil over medium heat in a large frying pan. Season the chicken with salt and pepper and cook for 5-10 minutes or until golden brown and cooked through. Remove from the pan and set aside.
- To the same pan, add a drizzle of oil or a knob of butter and sauté the onion for 5-7 minutes or until softened. Stir in the ginger, garlic and curry powder and cook for a few minutes or until fragrant.
- Add in the coconut milk, chicken stock and fish sauce. Return the chicken back into the pan. Bring to a simmer and cook for 5 minutes.
- Meanwhile, cook the rice noodles as per packet instructions, then drain and rinse under cold water.
- Divide the noodles amongst bowls then ladle over the coconut chicken.
Top tip: Garnish with coriander leaves, toasted sesame seeds and chilli oil if desired for some spice.