Coconutty Red Thai Curry Chicken Noodle Stir Fry

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

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

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Boil a kettle

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

Once hot, add your diced chicken thigh and cook for 4-5 min or until starting to brown

Meanwhile, 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

Drain the soaked noodles

Peel and finely slice your brown onion[s]

Once the chicken is golden, add the sliced onion and cook for 2 min or until starting to soften

Chop your creamed coconut roughly

Add the chopped creamed coconut to a bowl with 2 tbsp [3 tbsp] [4 tbsp] boiled water

Give everything a good mix up until fully dissolved and then add your red Thai curry paste, ginger & garlic paste and ketjap manis – this is your red Thai coconut curry sauce

Once the onion has started to soften, add your shredded veg mix to the pan and cook for 3-4 min or until starting to wilt

Once wilted, add the drained noodles and the red Thai coconut curry sauce and cook for 1 min or until fully coated and the chicken is cooked through (no pink meat!) – this is your coconutty red Thai curry chicken noodle stir fry