Red Curry with Udon Noodles
SERVES: 8 DIFFICULTY: Easy
More red curries than you can shake a stick at – and all appetising
700g Chicken thighs (boneless, cut into strips)
250ml Coconut milk
1/4tsp Light soy sauce
60g Baby sweetcorn (halved lengthways)
115g Mange tout
270g Hakubaku udon noodles
1tbsp Fresh coriander (chopped)
10 Fresh basil leaves (roughly chopped)
Red curry paste (see instructions)
STEP ONE:RED CURRY PASTE
You will need to grind all of the following ingredients together, using either a large mortar and pestle, food processor or spice grinder:-
6 (fresh or dried) RED CHILLIES (halved, seeded and blanched)
2tbsp CUMMIN SEEDS, 2tbsp CORIANDER SEEDS, 2.5cn piece GALANGAL (chopped),
1/2 stalk LEMON GRASS (chopped), 1tsp SALT, grated zest of 1 LIME,
4 cloves GARLIC(chopped), 3 SHALLOTS (chopped), 2 KAFIR LIME LEAVES (remove mid-rib, shredded), 1tbsp SUNFLOWER OIL.
Heat a wok (or large heavy frypan) over a high heat and stir-fry 3 tablespoons of red curry paste until fragrant.
Add the chicken strips and stir-fry until sealed on all sides.
Add the coconut milk, soy sauce, baby sweetcorn and mange tout.
Bring to a gentle boil and simmer for ten minutes or until vegetables are cooked but crisp.
STEP THREE:UDON NOODLES
Meanwhile, cook the noodles according to packet instructions.
Drain and keep warm.
Stir the coriander and basil into the curry.
Divide the noodles among the serving bowls.
Spoon the hot curry on top.