Red Thai Curry noodles

Ingredients

THE BROTH

• 1 tsp minced ginger
• 1 tsp minced garlic
• 1 tbsp sesame oil
• 1 tbsp red thai curry paste
• 1 cup milk of choice
• 1 cup water
• Optional: 1 tbsp coconut yogurt
• 4 tbsp coconut cream
• 1 tsp tomato paste

• 1 portion noodles of choice - I used flat rice noodles
• 1/2 carrot, julienned
• 1 portion cooked chicken pieces, fried

TO TOP

• 1/4 lime slice
• Coriander to top
• Peanuts to top
• Chilli oil to top
• 1 spring onion, finely sliced

Method

1. To a small saucepan, add your sesame oil, minced garlic and ginger, and fry until golden on medium heat for a few minutes.
2. Once your garlic has browned, add your curry paste, coconut yogurt, cream, milk and water, and simmer the broth for a couple of minutes.
3. Fry your chicken pieces in a frying pan, in some sesame oil, whether cooked or uncooked, to make them crisped and browned.
4. Once your chicken is cooked, set aside, then soak your rice noodles in boiling water for 2-3 minutes. Drain, then add to your red curry broth.
5. Add tomato paste, if needed for flavour, then stir through well.
6. Add your julienned carrots to the noodles, then pour the noodles into your serving bowl.
7. Top with your chicken, sliced spring onion, chilli oil, 1 tbsp coconut cream, peanuts and coriander.