18 September 2014,14:11 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
10 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Heat the oil in a large saucepan and gently stir-fry the curry paste, lemongrass and three quarters of the chilli for 2 minutes. Add the chicken and continue to cook, stirring frequently, until golden all over.
  • Add the stock and coconut milk and bring to the boil. Simmer for 10 minutes until the chicken is cooked through.
  • Meanwhile, soak the noodles in boiling water for 4 minutes until soft, then drain and add to the chicken. Serve immediately, garnished with lime zest and the remaining chilli.


  • 2 tablespoon sesame oil
  • 4 tablespoons Thai red curry paste
  • 2 stalk lemongrass, shredded
  • 2 red chilli, cut into thin strips
  • 5 skinless, boneless chicken breasts, cut into chunks
  • 750 ml chicken stock
  • 500 grams can coconut milk
  • 150 grams rice noodles
  • Zest of 2 limes

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