Chicken, Red Pepper & Curried Coconut Stir-Fry

  • Serves 2 People


  • 3 egg noodle nests
  • 2 tbsp peanut oil
  • 4-6 chicken thighs (approx1 lb)
  • 1 medium onion
  • 1 red pepper
  • 1 cup coconut milk
  • 1 tbsp red thai curry paste
  • 1tbsp fish sauce
  • ¼ cup basil leaves


Prepare Your Stir-Fry:

1. Bring a pot of salted water to a boil and add the noodles. Cook noodles to package instructions (3 minutes). Drain and refresh in cold water (stops the cooking), drizzle a little oil over to stop sticking and place to one side
2. Roughly chop chicken thighs into 2 inch pieces and season with salt and pepper
3. Finely slice the onion in half moons and chop red pepper into cubes
4. In a bowl combine the coconut milk, red thai curry paste and fish sauce and combine using a whisk or fork
5. Wash, fry and chop basil leaves

Cook Your Stir-Fry:

1. Pre-heat a wok or large frying pan on high heat and once it’s very, very hot add a good lug of peanut oil and swirl it around
2. Add the chicken thighs and toss or stir them around
3. Cook for a few minutes 3-5 until golden browned, then transfer to a bowl
4. Return wok to high heat and when its really hot, add remaining tbsp peanut oil and onion and red peppers 
5. Toss and stir everything together and cook for 2 minutes
6. Add back the chicken with coconut mixture and stir until it comes to a boil. 

To serve your stir-fry:

Divide the noodles between bowls and using a soupspoon, transfer the curried chicken mixture over noodles, top with freshly chopped basil.