Thai Chicken Curry and Rice Noodles

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


  1. Prepare the vegetables first. Cut the aubergines, courgette and peppers into rough cube shapes.
  2. Slice the spring onions into rings but cutting at a slight angle to give them that Asian style.
  3. 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.
  4. Now return the wok to a low heat add a little more oil and the curry paste along with the galangal and lemon grass.
  5. Now pour in the coconut milk and add the fish sauce, lime leaf, zest and juice along with the palm sugar and chicken.
  6. 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.
  7. Once cooked place the noodles into your serving dishes.
  8. Return to the wok now and add all the vegetables including the spring onions and Pak Choi leaves, simmering for a further 2 minutes.
  9. 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.
  10. Finish with the chopped coriander and pour over the noodle, simple.
  11. Enjoy.


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