Thai Chicken Curry Noodles
Ingredients
- 9 chicken mid wings
- 4 tbsp thai red curry paste or to taste
- 4 cups low sodium chicken broth
- 1 cup coconut milk
- 1 russet potato 1 inch cubes
- 3 servings of dried rice sticks pad Thai noodles
- 1 lemongrass bruised
- 4 slices of galangal / blue ginger
- 3 cloves garlic smashed
- 1 tbsp oil optional if your curry paste already has oil
- Fish sauce to taste
- Handful of bean sprouts
- Lime wedge and cilantro to garnish
Instructions
- Heat pan on medium with curry paste, garlic, galangal, and lemongrass.
- Saute for a minute until fragrant.
- Pour in coconut milk and chicken broth, then bring to boil over medium-high.
- Lower heat to medium low and add chicken.
- Cover, and allow to simmer for 15 minutes, then add potato cubes.
- Cook for about 10 minutes, and add rice noodle stick.
- Allow to cook for 7-10 minutes until noodles are soft but not over cooked, and potatoes tender.
- Stir constantly to avoid sticking at the base.
- Season with fish sauce to taste.
- Serve garnished with bean sprouts, lime, and cilantro.
Notes
This recipe was made in my trusty 26cm Le Creuset French oven.
I like my bean sprouts raw for the crunch, plus the hot curry will help cook it when stirred in.
You can blanch it if you prefer it cooked.
I like my bean sprouts raw for the crunch, plus the hot curry will help cook it when stirred in.
You can blanch it if you prefer it cooked.