600 g boneless chicken thighs
600 g noodles
500 g stir-fry vegetables
80 g red curry paste
800 ml coconut milk
2 onions (250 g)
2 cloves of garlic
20 g fresh ginger
2 tbsp sunflower oil
2 spring onions
Salt and pepper
Cook the noodles until al dente, then rinse under cold water and drain well.
Cut the chicken thighs into bite-sized pieces and fry until golden brown and cooked through.
Sauté the onions, garlic, and ginger in the sunflower oil until fragrant.
Add the red curry paste and cook for 2 minutes, stirring continuously.
Pour in the coconut milk and let the sauce simmer gently for 10 minutes.
Add the stir-fry vegetables and the cooked chicken, then heat through.
Finally, stir the noodles into the curry sauce until evenly coated.
Garnish with finely sliced spring onions.
