The amount of spicy ingredients can be adjusted to taste. I tried copying the amounts from my Chicken Pad Thai recipe but for some reason, they’re much more intense to me in this dish. To each their own.

Ingredients

• Coconut cream, 400 ml can
• 3 cups of chicken stock
• cooked chicken (amount to your liking)
• 2 tsp red curry paste
• 1 1/2 tbsp sweet chili sauce
• Fish sauce, 2 tsp (or more according to taste)
• Lime juice, 1 tbsp (or more according to taste)
• 2 tsp brown sugar
• 200g noodles (if using spaghetti or other dried noodle, cook before using)
• assorted vegetables of your choosing

Method

1. Put the coconut cream, chicken stock, cooked chicken, red curry paste, sweet chili sauce, fish sauce, lime juice, and brown sugar in a large pot, stir to combine.
2. Bring to the boil and then add the noodles, and prepared vegetables.
3. Reduce to simmer, and cook for 15 minutes.

Note: Depending on the vegetables, you might want to cook them in advance before adding the liquid ingredients. E.g. if you’ve added onions, chopped/sliced carrot etc.

This article was provided by Ben Knowles – Editor @ The Upper Hutt Connection

23/05/24