It’s really easy nowadays to create authentic tasting Thai curries and broths with very, very little effort. Obviously you can’t beat the real deal, and there is nothing better than a homemade curry paste to really inject your food with fresh, full and pungent flavours. But, for a mid-week dinner to rustle up after a long day a work, Thai curries are one of my super easy, quick, no-fuss dinners to whirl together in next to no time. The classic Thai red/Thai green flavours are delicious with chicken, king prawns or just veggies. I either serve them with steamed basmati rice or very thin rice noodles (the noodle version is more like a broth as opposed to a curry – the perfect warming dish for a cold, wintery night).
I like to add lots of fresh chilli, ginger, lemongrass, basil/coriander and lime juice to really give the flavours a boost, without too much effort.
Here is the recipe for my classic Thai Chicken Noodle Broth, which serves 2 and takes about 30 mins from wok to bowl.