John Torode’s super simple thai-style red curry
John is back to spice up your day with big, bold Thai flavours. His beautifully fragrant, creamy red curry sauce is paired with deliciously silky noodles (Monday night winner right?). Speedy and simple, it’s comfort food at its finest.
Thai-style red curry
Serves 4
Ingredients
200ml thick coconut milk1 tbsp red curry paste1 tbsp palm sugar4 chicken thigh fillets400ml thin coconut milk1 tbsp fish sauce200ml vegetable oil, for frying500g thin egg noodles4 Thai shallots, sliced2 large red chillies, slicedA hand full of Thai basil leaves5 stems of coriander, finely chopped
Method
1. In a wok, cook the thick coconut milk over a low heat until it splits, then add the red curry paste. Fry until fragrant, approximately 5 minutes. Add the palm sugar and continue to cook for a further 5 minutes until it turns terracotta in colour and becomes sticky and jam-like.
2. Cut the chicken thighs into small pieces, add to the wok and cook for a few minutes, stirring continuously.
3. Add in the thin coconut milk, bring to the boil, and cook for 5 minutes and then add the fish sauce.
4. Boil the noodles in a pan of boiling water according to packet instructions.
5. Heat the vegetable oil in a pan and fry ¼ of the cooked noodles, until crispy.
6. Divide the remaining cooked noodles between four bowls.
7. Ladle the sauce and chicken over the noodles, garnish with the shallots, sliced red chilli, Thai basil and coriander and finish with crumbling the fried noodles on top.