This is one of my absolute FAVOURITE recipes. I’m a huge fan of batch cooking – making a huge pot full then freeze a bunch of portions so that I know I’ve always got nice meals to go to.
Ingredients:
- Olive oil, salt, pepper
- Chicken (I use the 750g packs that have about 6 breasts in)
- Chicken stock (probably about a pint)
- Garlic (I whack 2-3 teaspoons of garlic puree in)
- Ginger (I use the ginger puree although fresh is stronger, probably a teaspoon or two depending on your preference).
- Red Thai curry paste (I use pretty much the whole jar of something like Red Dragon – I don’t personally like the supermarket own brand ones)
- Red peppers (depends on how much you want, I put one or two in)
- Beansprouts (I throw in a whole tin of them)
- Coconut milk (1 tin, more if needed)
- Coriander
- Spring onions
- Rice noodles
Method:
- Grab a big pan and start to cook off your chicken in some olive oil.
- Add your garlic and peppers and cook until the peppers are starting to soften.
- Add your beansprouts, chicken stock, and red Thai paste, bring to a simmer, and let it cook for a bit (10 mins or so).
- Add your cooked noodles, chopped spring onions, and coriander, stir through, and serve.
Notes:
I know this is a bit vague, I’m pretty gung ho with cooking and like to adapt quantities of ingredients to suit my taste, so my recipes will always be more of a guide than a definitive.
This recipe was inspired by this version (the featured image is theirs too), which was the first one I tried and then adapted. I wasn’t too keen on the faff involved with that recipe and didn’t enjoy some of the ingredients so I switched it about a bit.
This is a great one pot / batch cook recipe and can also be done in the slow cooker. It freezes well – you can freeze either with or without the noodles in it.
Would love to hear if you try either version.
Donna x
