Thai curries are lighter and more soupy than the Indian style. Cooking times are shorter, the herbs and spices used tend to be fresh not dried and the resulting dish is lively, light and very tasty!
100g rice noodles (pad Thai ones are a good thickness)
4 cloves garlic
Thumb-sized piece of ginger
Small handful fresh coriander
1 chilli (or use ½ tsp chilli powder)
1 tbsp sesame oil
250 mls (1 cup) coconut milk
1 ½ cups chicken or vegetable stock
3 star anise
2-3 kaffir limes leave
1 stem lemongrass
1 tbsp fish sauce
2 chicken breasts, sliced
1 tsp palm or brown sugar
½ tsp sea salt or to taste
Handful mung bean sprouts
2-3 limes, quartered
- Prepare the rice noodles first by pouring over boiling water in a bowl, covering and leaving to stand for 15-20 minutes, by which time they’ll have softened and you’ll have cooked the curry!
- Make a paste by processing garlic, ginger, coriander, chilli and sesame oil in a small food processor until combined. Bring this sauce to a simmer in a saucepan, pan or wok and cook for 5-7 minutes.
- Add coconut milk, stock, lemongrass, lime leaves, fish sauce and chicken. Simmer for 7-10 minutes or until chicken is cooked through. Taste and season with sugar, salt and more chilli to taste.
- Ladle into small bowls over noodles, squeeze over lime juice and serve.