Prep time: 10 minutes
Cook time: 20 minutes
Total time: 40 minutes
INGREDIENTS, (serves 2)
230g boneless chicken thighs (skin removed)
¼ tsp each of ground cumin, ground coriander, turmeric, and paprika
½ tbsp olive oil
½ red pepper
1 medium bunch (90g) pak choi /bok choy
90g thin 5mm rice stick noodles
250ml (1 cup) hot water
1 jar Slightly Different Thai Red Curry Sauce (start with ½ jar if you don’t like things spicy)
Season with salt & pepper
(1 cup) mung bean sprouts
2 tbsp fresh coriander (finely chopped)
3 tbsp spring onion (green leaves only, finely sliced)
½ red chilli (seeds removed, finely sliced, optional)
Place a saucepan of hot water on to boil (you’ll use this for your rice noodles).
Slice the chicken into small pieces and sprinkle with cumin, coriander, turmeric and paprika. Season with a few grinds of salt and pepper and then mix until well coated.
Prep the veggies. Deseed and slice the red pepper into strips and roughly chop the pak choi. Finely slice the fresh coriander and green leaves of the spring onion. If you like your food spicy then deseed and finely slice the red chilli.
Place a large frypan over medium high heat. Add a drizzle of olive oil. Once hot, add the chicken and let it sizzle for 4 to 5 minutes, stirring occasionally, until lightly golden (it’s okay if it isn’t quite cooked through). Then remove from the pan and place to one side.
Place the pan back on the heat and stir-fry the red pepper for 2 minutes, until it starts to soften. Add the pak choi and stir-fry for a further minute. Remove and place to one side in a separate bowl.
Reduce the heat to the frypan to medium and add the water. If you don’t like spicy meals then start by adding ½ jar of Slightly Different Thai Red Curry sauce and whisk it through the water to form a broth. Add the chicken back into the pan and allow to gently bubble for 5 minutes (or until the chicken is cooked through) or for longer for a thicker sauce (if at any stage your sauce gets too dry just add another splash of water). Stir occasionally. Taste – if you want a spicier sauce then whisk through the other ½ of the Slightly Different Red Thai Curry Sauce. Then heat for a further 1 to 2 minutes.
While the chicken simmers, boil the rice stick noodles for 2 minutes. Drain, rinse under cold water, and rinse again.
Place the rice noodles and stir-fried veggies into bowls. Spoon over the red Thai curry broth and chicken. Then gently mix through the chopped spring onion and coriander. Top with a handful of mung beans and sliced red chilli (optional).
A Low FODMAP recipe reviewed & approved By 'A little Bit Yummy's' dietitian team.