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Curried Thai Chicken Noodle Soup Recipe

The curry pastes you can buy at asian products stores are blends of ground spices and herbs, bound by the addition of oil. They accompany many dishes of meat, fish or vegetables Asian and Thai recipes. May contain the red chillies, soya oil, lemongrass, galangal, coriander seeds, kaffir leaves, shallot, garlic and shrimp paste ... The curry paste range from extremely spicy to mild: the yellow curry, prepared with turmeric is the mildest and green is traditionally the strongest in Thai curries. The curry paste is typically added during the cooking process.




Ingredients (for four persons):

- 1 onion
- 2 carrots
- 1 tablespoon of oil
- 3 or 4 teaspoons red curry paste (to taste)
- 2 chicken breasts
- 1/2 cup coconut milk
- 1 and 1/2 cup chicken broth
- 4 thai noodle nests (1/2 lb)

Preparation:

1) Peel and finely chop the onion. Peel the carrots and cut into very small dice. Slice the chicken into bite sized chunks.

2) Heat the oil in a large saucepan. Make the onion and carrots and stir a few minutes. Add the curry paste and mix well; fry for 3-4 minutes before adding the chicken.

3) When the chicken is cooked on all sides, pour in the coconut milk and the chicken broth. Bring to a boil. Add the noodles and cook them directly in the soup’s liquid as per package instructions.

Serve this Thai curry chicken soup immediately.