Some like it hot - and fast.


  • 4 chicken fillets, cut into thin strips
  • 250 g rice noodles
  • 1 can coconut milk
  • 4 (or 5) spring onions
  • ½ courgette
  • ½ aubergine
  • 2 heads pak choi
  • red bell pepper
  • 1 tsp grated galangal (can be replaced by ginger)
  • 1 tblsp fish sauce
  • 1 tsp palm sugar (a cube of brown sugar will do)
  • 1 tsp red curry paste (or 3, depending on how hot you like it!)
  • 1 lemon grass stick (crushed and chopped)
  • 1 lime (fresh juice and zest)
  • 4 lime leaves (each, dry or fresh)
  • 1 bunch fresh chop coriander
  • oil to fry


  • Prepare the vegetables first. Cut the aubergines, courgette and peppers into rough cube shapes.
  • Slice the spring onions into rings but cutting at a slight angle to give them that Asian style.
  • Now drizzle a little oil into a hot wok or large frying pan. Once the wok is very hot add the courgette, aubergine and peppers, tossing in the heat for just 2 minutes before removing and placing in a bowl to one side.
  • Now return the wok to a low heat add a little more oil and the curry paste along with the galangal and lemon grass.
  • Now pour in the coconut milk and add the fish sauce, lime leaf, zest and juice along with the palm sugar and chicken.
  • Allow this to simmer for about 5 minutes. In separate pot bring water to the boil and add the noodles, allow these to boil for 3-4 minutes and strain. It is best to pour a kettle of boiling water over the noodles as they strain, this will prevent them from sticking.
  • Once cooked place the noodles into your serving dishes.
  • Return to the wok now and add all the vegetables including the spring onions and Pak Choi leaves, simmering for a further 2 minutes.
  • Now check the taste, if it needs a little salt add a little more fish sauce. If it is too hot add a little more lime juice.
  • Finish with the chopped coriander and pour over the noodle, simple.
  • Enjoy.

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