Red Curry Chicken Noodles – 20 minute prep time!

When god created heaven, he created red curry and noodles, for sure! I just love a good hot bowl of noodles not only because it’s delicious but also because it’s very easy to make. If you’re running out of time or you don’t feel like spending hours in the kitchen, this might be a lifesaver for you!

What you will need for this recipe:

  • strong red curry paste (1 can which is about 50ml i think)
  • coconut milk 150ml
  • water
  • egg, rice or ramen noodles (i prefer the egg ones)
  • garlic
  • red pepper
  • mushrooms/fungi
  • fish sauce
  • soy sauce
  • sesame oil + olive or coconut oil
  • some salt if needed
  • chicken breast
  • spring onions

Broth preparation

Add some olive and sesame oil in the pan, about 1 tablespoon of each, and add the garlic to it. Once the garlic starts to get golden add the peppers and mushrooms to it and stir. Add about 2 cups of water to it (200ml), add the curry, the coconut milk and the fish and soy sauce. For the fish and soy sauce, I always add about 2 tablespoons of each. Let it cook for about 20 minutes.

While the broth is cooking, boil the noodles and rince them with some cold water when ready so they don’t stick together.

Cut the spring onions into pieces and fry the chicken breast on a low heat with olive and sesame oil. Once the chicken and the noodles are ready the broth will be ready as well so you can cut the chicken breast into pieces.

Grab a soup bowl, put the noodles in the bowl, pour the broth over it and add the chicken and spring onions on top.

You’ve made yourself some amazing noodles in less than half an hour. Bon appetit!

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