Recipes: Curry in a hurry

Chicken with lime two minute noodles Two minute noodles are a great pantry staple. Here, the cooked noodles are combined with fragrant green curry paste, coconut milk and lime juice for a fast and hearty Asian-inspired dish.
  • 150g packet two minute noodles
  • 1 tablespoon green curry paste
  • 4 tablespoons lime juice (fresh is best, bottled is fine)
  • 200ml tin coconut milk
  • 300g leftover chicken
First get your noodles on to boil (without the flavour sachet). While they are cooking sauté your curry paste in a little oil, add the coconut milk and heat through gently. Add leftover diced or shredded chicken and lime juice. Divide into two bowls and serve sauce over noodles. Super-fast fish curry
  • 1 tablespoon vegetable oil
  • 1 large onion finely chopped
  • 1 garlic clove, minced
  • 1-2 tablespoons Madras (or the milder Korma) curry paste
  • 400g can tomatoes
  • 200ml vegetable stock
  • Firm white fish fillet (blue cod, or similar)
Heat the oil gently and fry the onion and garlic for until soft. Add the curry paste and stir-fry for a minute before adding the tomatoes and stock. Bring to a simmer, then add the fish. Gently cook until the fish flakes easily. Red curry paste is made from fresh red chillies, with garlic, galanga, lemon grass and Kaffir lime. It is perfect for creating Thai-style meals. This recipe works with meat, fish, tinned lentils or chickpeas — whatever is on hand. Thai-style red curry
  • 1 tablespoon red curry paste
  • 1 400ml can coconut milk
  • Fish sauce
Quickly heat the curry paste in a small amount of oil and whisk in the coconut milk. Add salt or fish sauce to taste. Bring to a boil, stirring frequently. Reduce heat and cook a few minutes or until thickened. Add your choice of meats or vegetables for a fast and hearty Thai-style curry. Tips
  • Curry pastes keep for ages in the fridge or freezer. Keep them on hand, along with small tins of coconut milk for instant 'wow!'
  • Cold cooked chicken is a great standby for 'instant' meals
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