- 2 garlic cloves
- 1 chilli
- 1 aubergine
- A 250g pack of diced chicken leg
- A 23g sachet of Thai red curry paste
- A small handful of lime leaves
- A 200ml tin of coconut milk
- ½ x 250g pack of pad Thai noodles
- A 200g bag of sugar snap peas
- 1 tbsp olive oil
- 200ml boiling water
- Sea salt and freshly ground pepper
- Deep frying pan or wok
- Pan with a lid
- Measuring jug
- Colander
- 1.
Peel and grate or crush the garlic. Halve and finely slice the chilli - flick out the seeds and white bits if you want less heat. Trim and roughly chop the aubergine.
- 2.
Warm ½ tbsp olive oil in a deep frying pan or wok over a high heat. Add the chicken leg. Stir fry for 5 mins till the chicken is golden brown all over. Lift out and pop on a plate.
- 3.
Add ½ tbsp more oil to the pan. Add the aubergine. Stir fry for 3-4 mins till the aubergine picks up a little colour and starts to soften. Lift out of the pan and pop on the plate with the chicken.
- 4.
Add the Thai red curry paste to the pan. Stir fry for 1 min to start cooking the paste. Stir in the garlic, chilli and lime leaves with a pinch of salt. Stir and fry for 1 min till the pan smells aromatic.
- 5.
Add the aubergine and chicken back to the pan. Stir in the coconut milk and 200ml boiling water. Turn the heat down. Cover. Simmer for 8-10 mins till the chicken is cooked through.
- 6.
While the chicken cooks, fill a pan with boiling water. Add half the pack of pad Thai noodles. Simmer for 2-3 mins till the noodles are just cooked. Drain well.
- 7.
Add the sugar snap peas to the coconut curry. Simmer for 3-4 mins to just cook the peas. Taste and adjust the seasoning.
- 8.
Serve the noodles topped with the chicken and coconut curry.