Best Thai Red Chicken Curry
1 tbsp coconut oil
2 tbsp Thai red curry paste
4 boneless, skinless chicken breasts, sliced
1 x 400ml/14fl oz can coconut milk
300ml/½ pint/1¼ cups hot chicken stock
juice of 1 lime
200g/7oz pack baby corns
175g/6oz mangetouts, halved
225g/8oz straight to wok noodles
2 tbsp chopped fresh coriander (cilantro), plus sprigs to garnish
1 Heat the oil in a wok or deep frying pan over a low heat. Add the curry paste and cook for 2 minutes.
2 Add the sliced chicken and fry gently for 10 minutes, stirring occasionally, or until browned all over.
3 Add the coconut milk, hot stock, lime juice and baby corns to the pan and bring to the boil. Add the mangetouts, then reduce the heat and simmer for 4–5 minutes until the chicken is cooked.
4 Add the noodles to the wok and heat through gently, stirring once or twice, for 2–3 minutes
5 Stir in the chopped coriander and serve the curry, garnished with coriander sprigs.