Chicken Curry - with Vermicelli Noodles & Homemade Curry Paste

Chicken Curry - with Vermicelli Noodles & Homemade Curry Paste

$40.00 ea
 
Serving Size: 4
Cook Time: 50 minutes
 

"I make my own curry paste is a satisfying statement". And this is a seriously satisfying meal, great for any night of the week, all year round. South East Asian flavours meet coconuty creaminess and moist chicken thighs. Add to that a fresh leafy vermicelli noodle salad and dinner is looking (and smelling) fantastic!

 

COOKING INSTRUCTIONS

  1. buy meal kits online from harris farm markets
    1. Give all your vegies a little wash. Roughly chop chillies, removing seeds for a milder curry. Peel the turmeric and roughly chop along with the eschallot, garlic, shallots, and the stalks only from the coriander. Combine in a blender until a paste forms.
  2. buy meal kits online from harris farm markets
    2. Cut chicken thighs into 2cm cubes. Add to a mixing bowl with curry paste and mix thoroughly. 
  3. buy meal kits online from harris farm markets
    3. Heat a saucepan on a medium high heat. Sear chicken and cook until golden. Add the grated palm sugar to the saucepan. Add fish sauce and coconut milk and stir to mix well. Add saffron threads and lime leaves and cook on a medium heat for approx. 15 mins.
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    4. Meanwhile, place vermicelli noodles in a bowl and cover with boiling water, ensuring noodles are fully submerged. Cook for 5 mins until soft and tender.
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    5. Drain well and drizzle with the sesame oil. Mix through coriander leaves, mint leaves, Thai basil leaves and bean sprouts.
  6. buy meal kits online from harris farm markets
    6. Just before serving, squeeze the juice of one lime into curry, stir and remove from heat. Serve hot with vermicelli noodles. Consume within 48 hrs.

WHAT'S IN THE BOX?

 

  • 1 packet chicken thighs
  • 2 long red chillies
  • 2 long green chillies
  • 1 eschallot
  • 2 garlic cloves
  • ¼ bunch shallots 
  • 1 knob fresh turmeric 
  • 1 pinch saffron
  • ½ bunch mint
  • ½ bunch coriander
  • ½ bunch Thai basil
  • 2 teaspoons palm sugar
  • 2 ½ teaspoons fish sauce
  • 1 tin coconut milk (400ml)
  • 1 lime
  • 250g vermicelli rice noodles
  • 2 fresh lime leaves
  • 125g bean sprouts 
  • ½ tablespoon sesame oil 
 

    WHAT YOU’LL NEED FROM YOUR PANTRY

     

    Nothing!