Coconut Chicken Khao Soi With Crispy Noodles

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a full kettle

Peel and roughly chop half your brown onion[s]

Slice the remaining onion finely

Zest your lime[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter)

Take your chicken out of the fridge, open the packet and let it air

Add the roughly chopped onion and your red Thai curry paste to a food processor with your curry powder, ground turmeric and a pinch of salt and pepper

Add 2 tbsp [3 tbsp] [4 tbsp] vegetable oil and 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water and blitz into a smooth paste – this is your khao soi curry paste

Peel and finely slice your shallot[s]

Add the sliced shallot to a bowl with a squeeze of lime and set aside to pickle – this is your quick-pickled shallot

Chop your coriander finely, including the stalks

Cut the remaining lime into 1 wedge per person

Add your medium egg noodles to a large bowl, cover them with boiled water and stir for 10 secs to separate the noodles

Set aside to soak for 5-6 min and then drain

Add 1/4 of the drained noodles (you'll use the rest later!) to a baking tray with a drizzle of vegetable oil and give everything a good mix up

Put the tray in the oven for 5-6 min or until golden and crispy – these are your crispy noodles

Heat a pot over a high heat with a drizzle of vegetable oil

Once hot, add your diced chicken thigh and cook for 3-4 min or until starting to brown

Once the chicken has started to brown, add the sliced onion and khao soi curry paste and cook for 2-3 min or until fragrant

Chop your creamed coconut roughly (if required!)

Once fragrant, add your creamed coconut and chicken stock mix to the pot with 400ml [500ml] [700ml] boiled water and 2 tsp [3 tsp] [4 tsp] sugar

Cook for 6-8 min or until the chicken is cooked through (no pink meat!) – this is your coconut chicken khao soi

Trim, then chop your green beans in half

Heat a separate, large, wide-based pan (preferably non-stick) over a medium heat with a drizzle of vegetable oil

Once hot, add your halved green beans and cook for 6-7 min or until tender

Once done, add the lime zest and some of the chopped coriander and give everything a good mix up – these are your zesty green beans