Thai chicken curry & vegetables with noodles for 2
2 garlic cloves
Knob of ginger
1/2 or whole birdseye chilli - crush this all up
2 shallots, chopped
2 spring onions, chopped
1/2 onion
1 carrot, peeled with vegetable peeler
Red pepper
1 or 2 chopped tomatoes
Thai stir fry paste, 2 spoons (perhaps)
Coriander paste (Bart’s)
Handful of coriander leaves
Handful of chopped watercress
Chopped, cooked chicken
Some creamed coconut
Plus some small sprigs of broccoli
Olive oil and bit of garlic
Thread egg noodles (for this recipe 2 - otherwise double all amounts above for 4 etc!)
Fry garlic, chilli and ginger. Add coriander paste and thai fry paste. Add shallots, onion and spring onion. Peel in carrot, add red pepper. Stir well. Then add tomatoes.
Next add chicken and diluted creamed coconut, coriander leaves and watercress.
Keep an eye on it all, add water when necessary. Heat through.
Meanwhile, blanch the broccoli and then fry in heavy le creuset frying pan with olive oil and garlic while cooking the thai chicken curry. Add soy sauce.
Boil a kettle, add the noodles, cook according to instructions, then fry for a bit in the frying pan which had the broccoli in it. Yum yum!