• 140g Chicken Thigh Chicken Thigh, skinless, roasted
• 130g rice noodles Rice Noodles, boiled
• 80g bean sprouts Bean Sprouts
• 80g red pepper Red Pepper
• 30g curry paste Curry Paste, Thai red
• 150g coconut milk Coconut Milk, light
• 20g juice of ½ lime Lime
• fresh coriander & sliced chilli

1. 1

   Prep everything first: wash and trim the beansprouts and peppers, then measure out the sauce ingredients.

2. 2

   Soak or boil the rice noodles for 3-5 minutes until soft, then rinse under cold water.

3. 3

   Toss the chicken thighs in half the sauce and roast at 200°C (180°C fan) for 22-25 minutes, until caramelised at the edges and cooked through.

4. 4

   Fry the red curry paste for 1 minute until fragrant, stir in the light coconut milk and simmer for 5 minutes. Finish with lime juice.

5. 5

   Meanwhile, steam or stir-fry the beansprouts and peppers for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: rice noodles first, then the veg and chicken thigh, spooning over any remaining sauce. Finish with the fresh coriander & sliced chilli.

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