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Chicken and Poultry
Thai Red Chicken Curry with Asian Vegetables and Crispy Rice Noodles
Let the taste of Thai cuisine dance across your tastebuds by trying this flavourful curry. Simply a taste sensation and ready in minutes.
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Ingredients
Tips and Inspiration
A perfect marriage of sweet, heat, citrus, and umami for your dinner table. The creamy coconut milk, sugar and shallot provide the sweetness to balance out the rich base notes of red chilli and the citrus top notes of lemongrass, coriander, galangal and Makrut lime leaves. For added texture, top with crispy noodles and garnish with fresh Thai basil.
Method
Step one
First prepare the crispy rice noodles. Heat 2cm of vegetable oil in a saucepan over a medium high heat. Break the rice noodles into pieces and carefully test if the oil is hot enough by dipping a piece of noodle. You want it to sizzle and puff up as soon as it hits the oil. Add the rest of the noodles once hot and after a few seconds carefully flip them over with tongs. After a few seconds more, remove them from the oil and leave on a kitchen towel until needed.
Step two
To prepare the curry, place a pan over a medium heat. Add 1 tbsp. of vegetable oil and the whole spices from the spice pouch.
Step three
Fry for about 20 seconds until aromatic, then add the diced chicken to lightly brown before adding the base sauce from the small pouch. Once mixed well, leave to simmer for a few minutes.
Step four
Stir in the coconut milk from the large pouch, the baby corn, red pepper, and sugar snap peas, along with a few tablespoons of water and bring to a simmer for 4-5 minutes.
Step five
Serve with jasmine rice, top with the crispy noodles, lime wedges, Thai basil and sliced red chilli.
Please ensure food is cooked through and piping hot before serving.
![thai red cury pack](https://uk.thespicetailor.com/wp-content/uploads/sites/9/2024/11/thai-red-cury.png)
Made with our delicious Thai Red Curry
Our Thai Red Curry is made with flavourful and spicy red chillies, Thai herbs and simple spices, all held in perfect balance with creamy coconut milk. It is deliciously moreish and a real crowd-pleaser.
Perfect with chicken, vegetables, tofu, eggs, seafood, red meat or duck.
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