Coconut chicken noodles

Name: Coconut chicken noodles
Total time: 30 min
Yield: Serves 4
Ingredients: 100g rice or noodles; vegetable oil; 500g boneless skinless chicken thighs; 4 tbsp Thai red curry paste; 2 tbsp soft brown sugar; 100g tamarind purée; 2 tbsp fish sauce; 2 limes, juiced and zested; 2 × 400ml tins coconut milk; 250g fine green beans, trimmed and cut into pieces; 100g button mushrooms, halved

Preparation and cooking time
- Total time30 mins
Easy
Serves 4

Ingredients

100g rice or noodles
vegetable oil
500g boneless skinless chicken thighs
4 tbsp Thai red curry paste
2 tbsp soft brown sugar
100g tamarind purée
2 tbsp fish sauce
2 limes, juiced and zested
2 × 400ml tins coconut milk
250g fine green beans, trimmed and cut into pieces
100g button mushrooms, halved

Method

STEP 1
Soak the rice noodles in boiling water until al dente. Drain, rinse in cold water and drain again. Drizzle with a bit of oil and set aside.
STEP 2
Slice the chicken into small pieces and brown in a medium saucepan with 1 tsp vegetable oil. Season and when the chicken is tender (about 8 minutes), add the curry paste.
Fry for 3 minutes then add the sugar, tamarind, fish sauce, lime zest and juice, and coconut milk. Simmer gently for 10 minutes then add the beans and mushrooms in the last 3 minutes.
STEP 3
Divide the noodles between 4 large bowls. Make sure the curry is near boiling, then pour over the noodles. Serve in large bowls with chosen garnishes sprinkled over.