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Sharon of Delishar

Thai Chicken Curry Noodles

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Servings: 3
Ingredients Method Notes

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

Method
 

  1. Heat pan on medium with curry paste, garlic, galangal, and lemongrass.
  2. Saute for a minute until fragrant.
  3. Pour in coconut milk and chicken broth, then bring to boil over medium-high.
  4. Lower heat to medium low and add chicken.
  5. Cover, and allow to simmer for 15 minutes, then add potato cubes.
  6. Cook for about 10 minutes, and add rice noodle stick.
  7. Allow to cook for 7-10 minutes until noodles are soft but not over cooked, and potatoes tender.
  8. Stir constantly to avoid sticking at the base.
  9. Season with fish sauce to taste.
  10. 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.