- 4 shallots
- 2 garlic cloves
- A thumb of ginger
- 2 carrots
- 1 red pepper
- A large handful of coriander
- 250g diced chicken leg
- 23g Thai green curry paste
- 40g peanut butter
- 200ml coconut milk
- 1 lime
- 1 pak choi
- 2 bundles of brown rice noodles
- 2 tbsp coconut or olive oil
- Sea salt
Peel and thinly slice 2 shallots. Peel and grate 1 garlic clove and all the ginger. Peel and thickly slice the carrots on the diagonal. Halve the pepper and scoop out the seeds. Roughly chop it.
Heat a deep frying pan or wok. Add 1 tbsp coconut or olive oil. Add the chicken and fry for 5 mins till golden all over. Add the sliced shallots, garlic and ginger. Squeeze in the Thai green curry paste and peanut butter and stir together.
Add the carrots and red pepper. Pour in the coconut milk. Stir together. Lower the heat. Pop on a lid and cook for 15 mins.
While the curry is cooking, make the Thai gremolata. Peel and finely chop the remaining shallots. Peel and grate the remaining garlic. Finely chop the coriander stalks and leaves. Zest and juice the lime. Mix together in a small bowl. Pour in 1 tbsp oil and mix with a pinch of salt.
Finely shred the pak choi leaves and stems. When the curry has 5 mins left to cook, add the pak choi to the pan. Stir to mix, then leave to simmer.
Put the noodles in a pan. Cover with boiling water and simmer for 3-4 mins till tender. Drain.
Taste and season the curry. Lift the noodles into shallow bowls. Spoon over the curry. Top with the coriander and lime gremolata.