Thai Curry paste is a great shortcut to loads of flavour, here I am using it for both the chicken and the broth. Easy win. You can use an oven-safe pan for this recipe to save on washing up. A delicious dinner is less than 30 minutes away!
Prep
5 min
Cook
20 min
Serves
4
Difficulty
Easy
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Ingredients
chicken thighs 1 kg
red Thai curry paste 4 tbsp
lime 1 (juice)
coconut milk 800 ml
udon noodles 300 g
spinach 200 g
sugar pinch
Method
Preheat the oven
Preheat the oven to 200°C/180°C fan.
Cook the chicken thighs
In a small bowl combine the chicken thighs with ¼ of the Thai Curry Paste.
Heat a dash of oil in a large frying pan over a medium heat. Add the chicken thighs to the pan and fry for 3 minutes on each side until nicely browned.
Place the pan in the oven and roast for 10 minutes. If your pan isn’t oven safe, add your chicken thighs to an oven tray.
Make the broth
Juice the lime.
While the chicken thighs are in the oven, heat a dash of oil in a large saucepan over a medium heat. Add the remaining Thai Curry Paste and fry for 2 minutes.
Add the coconut milk and simmer gently for 3-4 minutes. Taste the broth and season to taste with salt, sugar and a splash of lime juice.
Add the udon noodles and spinach and simmer for 2 minutes.
When the chicken thighs are cooked (internal temperature of 75°C), remove them from the oven and slice once cool enough to touch.
Plate Up
Plate up the Red Thai Noodle Soup - place the noodles and broth into a bowl and top with the chicken. Enjoy!
