Thai red curry with noodles


Make your own paste for the best tasting Thai curry.


For the curry paste

For the curry

Garnish for the curry (optional)

For the noodles


  1. For the curry paste, put all of the ingredients except the coriander seeds, cumin seeds, mace and peppercorns in a blender and blend to a smooth paste. Add a little water if needed.

  2. Toast the coriander, cumin and mace in a frying pan until fragrant. Add the peppercorns. Remove from the heat and leave to cool. Grind in a pestle and mortar and add to the paste.

  3. For the curry, heat the coconut cream. When the cream splits, add the curry paste and fry, stirring constantly over a medium heat. Add the chicken, palm sugar and the fish sauce. It should look like a sticky jam. Add the lemongrass, lime leaves, coconut milk and stock. Bring to the boil and cook for 4 minutes or until the chicken is cooked through. Keep warm over a very low heat while you make the noodles.

  4. For the noodles, put the garlic, ginger and coriander in a pestle and mortar and pound to a paste. Heat the oil in a wok and add the paste to the oil, fry at a very high heat for a minute until fragrant and starting to colour.

  5. Stir in the chillies and noodles. Add the sauces, mix and when hot put in a large bowl topped with the fresh coriander and beansprouts.

  6. Serve the curry with the noodles alongside. Top with the curry garnish, if using.