- 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
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.
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.
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.
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.
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.
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.
Add the sugar snap peas to the coconut curry. Simmer for 3-4 mins to just cook the peas. Taste and adjust the seasoning.
Serve the noodles topped with the chicken and coconut curry.