Coconut milk makes for a delicious curry - it melds flavours together and keeps everything creamy without making the dish heavy. This coconut curry dish, with noodles and chicken, is simple to make and is lip-smackingly tasty.
- 500g boneless, skinless chicken thighs
- 2 x 400g tins coconut milk (use reduced fat if desired)
- 100g rice noodles
- 250g fine green beans
- 100g mushrooms
- Juice and zest of 2 limes
- 4 tbsp. red Thai curry paste
- 100g tamarind puree
- 2 tbsp. fish sauce
- 2 tbsp. brown sugar
Slice the chicken thinly. Chop the green beans into small pieces and finely slice the mushrooms. Cook the noodles according to packet instructions in boiling salted water, then drain and rinse with cold water.
Brown the chicken with a little oil in a wok. Once brown, add the curry paste and stir to coat. Fry for 2-3 minutes until fragrant, then add the tamarind, fish sauce, brown sugar, lime juice, lime zest and coconut milk. Simmer for 10 minutes.
Add the beans and mushrooms and simmer for a couple of minutes, then add the noodles. Stir to combine, then divide between bowls.