John Torode's signature Thai curry
All of this week we're celebrating our incredible This Morning chefs with the dishes that made them, and today it’s John Torode’s turn! After discovering this recipe on a This Morning trip in 1999, John is in the kitchen to make his ultimate Thai curry - one of his favourite meals EVER.
Ultimate thai curry with noodles two ways
Serves: 4
Ingredients
200g block of creamed coconut, broken into pieces1 tbsp red curry paste 1 tbsp palm sugar (or soft brown sugar at a push) 10 limes leaves, shredded 4 chicken thigh fillets400ml coconut milk 200ml water 1 tbsp fish sauce12 large prawns100g sugar snap peas200ml vegetable oil (for frying the egg noodles)100g thin egg noodles, cooked 500g thick white noodles
To garnish: 2 handfuls coriander leaves1 handful mint leaves1 big handful Thai basil leaves2 large long red chillies, sliced thinly on an angle 4 Thai shallots, sliced
Method
1. In a wok, cook the creamed coconut over a low heat until it splits. Spoon in the red curry paste and fry until fragrant, for about 5 minutes.
2. Add the palm sugar and continue to cook for another five minutes, until it turns terracotta in colour and is sticky like jam, and then pop in the lime leaves.
3. Cut the chicken thighs into 5 or 6 pieces each, and add to the curry paste. Cook and colour for a few minutes, stirring constantly. Pour in the coconut milk and water. Bring to the boil and cook for 3 minutes.
4. Add some fish sauce, stir in, then drop in the prawns, and a little more water if it’s too thick. Cook for 5 minutes.
5. Throw in the sugar snap peas, and taste and season if needed. Remove the curry from the heat and give it a good stir.
6. While the curry cools a little, heat the vegetable oil in a pan, and fry the egg noodles.
7. Heat the thick noodles, and divide between four bowls. Ladle over the chicken and prawn pieces, then cover each pile of noodles with the remaining sauce.
8. Mix all the garnishes together, as well as the fried crispy noodles, scatter large handfuls over the curry, and serve.