As any regular readers know I love curries, especially Thai and Indian curries. Stewart and I also love noodles and so when I found a recipe for Thai noodle curry I knew this was one which had to tested.

This recipe is a slight adaptation of one from Appon’s Thai Food. I have featured recipes from Appon’s site in the past and they’ve always been a real hit.

You’ll find Appon’s original recipe here Thai Noodle Curry (Mi Ga Ti). I didn’t stray too much from the original and I must say that the combination of sweet, sour, spicy and nutty flavours was amazing! Thanks for another hit recipe Appon!!

THAI NOODLE CURRY (MI GA TI)

Serves 2

INGREDIENTS

• 300g Skinless chicken breast, finely minced by hand
• 80g Thai Red curry paste
• 80g Roasted unsalted peanuts, finely chopped (I was lazy and used store bought ready roasted)
• 3 Tbsp Fish sauce
• 3 Tbsp Sugar
• 1/2 Tsp Salt
• 300ml Coconut milk
• 200ml Water
• 150g Glass Noodles

Serve with

• 1 Small chinese cabbage, finely shredded
• 100g Fresh beansprouts
• 4 Spring onions, finely sliced
• 30g Fresh corriander, finely chopped
• Lime wedges

PREPARATION

Curry Sauce

1. Bring the coconut milk to the boil, add the curry paste and mix thoroughly.
2. Add the minced chicken to curry mixture and allow to simmer until the chicken is cooked through.
3. Add the water and return to the boil.
4. Add the fish sauce, sugar, salt and cook for a further 10 minutes.
5. Add the peanuts to the curry and stir well.

Noodles

1. Cook the noodles as directed on the packet.
2. Drain the noodles and set aside (don’t allow the noodles to sit or they will begin to stick).

To Serve

1. Place the cabbage, spring onions and beansprouts onto the serving plate.
2. Place the cooked noodles in top of the vegetables.
3. Top with the chicken and curry sauce.
4. Sprinkle over the corriander and garnish with lime wedges.

recipe, food