I can’t give you a green Thai curry paste recipe without giving you something to make with it now can I? So here it is! I didn’t want to be too predictable and go for just go a Thai green curry so I put a slight twist on it and made something different. If I am totally honest though, you could easily have this recipe as a curry and just use sticky rice instead of the crispy noodles. Whatever takes your fancy?
– Selection of stir fry vegetables (I used courgette, mange tout and bean sprouts and a white onion)
– 1 tbsp sesame oil
– 2 tbsp Thai green curry paste
– Juice of half a lime
– 5 kafir lime leave
– 1 tbsp fish sauce
– 1 large chicken breast, cut into very thin strips
– 400ml chicken stock
– 150ml coconut milk
– Fine egg noodles – If they are dry then simmer them in boiling water for 3 minutes to soften
Serves 2-3
Fry the stir fry veg in the sesame oil for 2-3 minutes
Add the curry paste, lime juice, lime leave and fish sauce and coat the veg and fry for a further 2 minutes
Add the stock and bring to the boil
Turn the heat down and add the chicken. Leave to simmer for ten minutes
Meanwhile, heat 2 tbsp sesame oil in a frying pan and roll the noodles into little nest and fry in the hot oil for 2-3 minutes on each side.
Once the chicken is cooked through and lovely and moist stir in the coconut milk and heat through for 2 minutes.
Serve topped with the crispy noodles.
Mmm…looks good. I love crispy noodles too.
This looks amazing. Love the idea of the crispy noodles.
Beautiful!
This sounds delicious! I’ve never tried making my own crispy noodles at home, but your directions make it sound totally do-able.
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