Delicious Australia – (06)June 2019

FILL YOUR BOWL

THAICURRY NOODLE SOUP

SERVES 4

2 tbscoconutoil

2 largedesireepotatoes,peeled,

cutinto4cmchunks

1 onion,thinlysliced

(^1) / 2 cup(150g)yellowcurry paste
800mlcoconutmilk
2 cups(500ml)chickenstock
(^1) / 4 cup(60ml)fishsauce
(^1) / 2 tspbrownsugar
Juiceof1 lime
600g skinless chicken thigh fillets
200gdriedricenoodles,cooked
accordingtopacketinstructions
2 cupsbabyspinach
1 longredchilli,thinlysliced
Thaibasilleaves and coriander leaves,
to serve
Heatoilin a largesaucepanoverhighheat
andaddthepotato.Cook,stirring,for
2-3minutestosoftenslightly,thenadd
theonionandcook,stirring,fora further
2-3minutesoruntilsoft.Addcurrypaste
andstiruntilfragrantandpotatoand
onion are coated. Stir in the coconut milk,
Theeveningsaredarkandtheweather’sturnedcold...thankfully,withthis
warming,comfortingandflavour-packedThaicurry,ShannonBennett, hasthe
perfect dish to enjoy curled up on the sofa. Just add your favourite TV show.
stockand2 cups(500ml)wateruntil
combined.Bringtotheboil,thenreduce
heattolowandsimmerfor30 minutes or
untilpotatois justsoft.
Stirin fishsauce,sugarandlimejuice.
Checkseasoningforbalanceandadd
morefishsauce,sugarorlimeasrequired.
Cutchickeninto3cmpieces,addtosauce
andsimmergentlyfor 25 minutes or until
chickenis cookedthrough.
Toserve,dividethenoodlesamong
bowls.Ladlethecurrysauceoverthe
noodlesandgarnishwithspinach,chilli
PHOTOGRAPHY Thai basil and coriander to serve.
NIGEL
LOUGH
STYLING
KIRSTEN JENKINS
MERCHANDISING
EMMALY STEWART
COVER RECIPE.
delicious.com.au 9