Its hot, aromatic, slightly tangy, and many more flavours; all packed a bowl of awesomeness – quintessentially Thai, and a perfect quick meal for a busy evening! Rice noodles is preferred, but in this version I made use of the instant noodle packets at home.

You need –

• Chicken breast – 200 grams, cut into strips
• Button mushrooms – 150 grams, sliced
• Egg/rice/instant noodles – 3 nests, (Cooked as per packet instructions)
• Red curry paste – 2 tablespoons
• Chicken stock – 2 cups
• Coconut milk – 1.5 cups
• Red chili – 1-2 or as per taste
• Garlic – 3 pods, minced
• Ginger – grated 1 tablespoon
• Coconut oil – 1 tablespoon
• Lime and coriander to garnish

How to –

Heat the oil in large pan/wok. Add ginger, garlic and sauté briefly. Mix in the curry paste and sauté for about 3 minutes or till fragrant.

Add the chicken and cook for 2 minutes. Next goes in the chicken stock, coconut milk, mushrooms and gently simmer for around 8-10 minutes. Now add in the noodles  and simmer for a minute. Add salt to taste if need be.

Turn off the heat and transfer to a serving bowl. Garnish with fresh red chili, fresh coriander and lime wedges.

P.S – If using instant noodle do not add the seasoning.