Chicken curry with noodles is an original dish that can easily become a table decoration at a holiday. It will definitely surprise and delight you and your loved ones with its extraordinary taste!
It is necessary
- - 1 tbsp. l. vegetable oil
- - 2 tsp curry paste
- - 8 skinless and boneless chicken thighs (cut each into 4-6 square pieces)
- - 400 ml coconut milk
- - 1 eggplant, cut into pieces about 2.5 cm thick
- - 10 mini corn cobs,
- - cut in half lengthwise
- - 125 g broccoli (inflorescences and chopped stalk)
- - 300g fresh wok noodles (can be substituted for regular noodles; prepare according to package directions)
- - zest and juice of 1 lime
- - 2 tbsp. l. thai fish sauce
- - a handful of cilantro leaves
- - 1-2 finely chopped red chili peppers (optional)
- - lime wedges for serving
Instructions
Step 1
Heat oil in a large saucepan. Add curry paste, stir and cook for 30 seconds. Add chicken thighs and lightly sauté.
Step 2
Pour in coconut milk, then add eggplant and corn. Bring to a boil, cover and cook for 10 minutes.
Step 3
Add broccoli stalk and cook for 2 minutes. Place the noodles and broccoli florets on top. Cook for 3-5 minutes, until vegetables are tender.
Step 4
Add lime zest and juice, fish sauce and cilantro, setting some leaves aside for serving. Stir and place in warmed bowls. Sprinkle with chili and cilantro and garnish with lime wedges.
