I have never travelled to Thailand (but would love to one day), so as you can probably guess, this is not an authentic Thai dish, more ‘things I found in my cupboard that go really nicely together’.
My husband, Mark, notoriously doesn’t really enjoy very wet or saucy food, so be warned, this is quite dry, which suits if your partner or children are like mine.
As always, this is just a guide of a recipe and if you try it, will probably evolve as mine always do, but this is the best version I have come to so far.
Serves 2 Hungry People
- 2 chicken breasts (free range and local if you can, they always taste better and I think worth a bit of extra cost)
- 110g Thai Red curry paste
- 1 thumb sized piece of ginger (I keep the frozen variety at home)
- 1 kallo vegetable stock cube
- 1 head of broccoli (so maybe a big handful) chopped up to bitesize
- 2 portions of rice noodles (as per your packet instructions)
- 1 egg
- soy sauce
- coconut oil for frying
- 100g flour (self raising or plain will be fine)
- a wok or large frying pan
- 2 bowls to prepare the chicken
- a saucepan and sieve for the rice noodles
Method
Cook the rice noodles first as per packet instructions, leave to one side to cool once rinsed in cold water
Chop the chicken into bite sized pieces. Put the flour in one bowl and the Thai paste in another.
Coat each piece in Thai paste, then flour, then Thai paste, then flour.
Set aside until all pieces are done and then they will be ready to fry.
Put a good spoon of coconut oil in your wok and when hot, add your chicken pieces, ginger, broccoli
and stock cube and stir well. Add about a tablespoon of soy sauce as you go and if it is getting too dry, I usually just add a little water.
When cooked, the chicken will be quite crispy with the coating and moist on the inside. Push the ingredients to one side and crack in an egg, stirring it quickly so it scrambles and fries, then add the noddles and mix all together with the soy sauce.
To Make it Extra
If you want a less wet version, add coconut milk. Also works really well as a vegan dish with cashew nuts adding the sauce in with the veg. Add Sriracha sauce and a squeeze of lime at the end to really oomph the flavour.
