16 September 2014,15:08 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
30 minutes

Preparation Method :

  • To make the curry paste, grind all the ingredients together in a large pestle and mortar, food processor or spice grinder.
  • Heat a wok or large heavy frying pan over a high heat and stir-fry the red curry paste until fragrant. Add the chicken strips and stir-fry over a high heat until sealed on all sides.
  • Add the coconut milk, soy sauce, baby sweetcorn and mange tout. Bring to a gentle boil and simmer for 10 minutes or until the vegetables are cooked but still crisp.
  • Meanwhile, cook the noodles in plenty of boiling water for 5 minutes or according to packet instructions. Drain and keep warm.
  • Stir the coriander and basil into the curry. Divide the noodles among the serving bowls and spoon the hot curry on top. 


  • 750 grams boneless chicken thighs or breast, cut into strips
  • 300 ml coconut milk
  • 1 teaspoon light soy sauce
  • 100 grams baby sweetcorn, halved lengthways
  • 150 grams mange tout
  • 300 grams medium egg noodles
  • 2 tablespoon chopped fresh coriander
  • 15 fresh basil leaves, roughly chopped

For The Red Curry Paste

  • 10 fresh or dried red chillies, halved, seeded and blanched
  • 4 teaspoon cumin seeds
  • 4 teaspoon coriander seeds
  • 1 inch piece galangal, chopped
  • 1 stalk lemon grass, chopped
  • 2 teaspoon salt
  • Grated zest of 1 lime
  • 6 garlic cloves, chopped
  • 5 shallots, chopped
  • 4 kaffir lime leaves, mid rib removed, shredded
  • 2 tablespoon sesame oil

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