Thai Red Curry Noodles

The recipe

Instructions

1. 1
   Slice the chicken thighs. Heat a splash of oil in a large pan and fry the curry paste for 1 minute until fragrant.
2. 2
   Add the chicken and stir to coat, cooking for 5 minutes until sealed and mostly cooked through.
3. 3
   Pour in the coconut milk plus half a tin of water, then add the sliced pepper, trimmed green beans, fish sauce and sugar. Simmer for 8 minutes until the chicken is fully cooked and the veg is just tender.
4. 4
   Meanwhile cook the noodles in boiling water, drain and stir them into the curry.
5. 5
   Squeeze in the lime, scatter with coriander and serve in deep bowls.

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