Coconut curry noodles
I adore the fresh, bright, zingy, spicy flavours of Thai food, and this is my nod to them. Having a tub of Thai curry paste in the fridge is always a saving grace when I’m after a quick and easy midweek meal. If you don’t have leftover chicken, you could use frozen prawns or squid. You can also make this vegan – just make sure the curry paste is vegan friendly and use thin, yellow, eggless noodles.
■ Serves 2
1 tbsp neutral oil
2 tbsp Thai red or green curry paste
200ml chicken bone broth or vegetable
