Thai Red Chicken Bolognese

Serves 8

Time 30 minutes

Ingredients

2 tbsp vegetable oil

1kg chicken mince

2 large onion, finely chopped

3 garlic cloves, finely chopped

1 red bell pepper, diced

3 tbsp Thai red curry paste

400ml coconut milk

2 tbsp fish sauce

1 tbsp light soy sauce

1 tsp sugar

1 lime, juiced

300g rice noodles

Fresh Thai basil and coriander, for garnish

Lime wedges, for serving

Method

In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken mince, break it up with a spoon, and cook until browned. Add the chopped onion, garlic, and red bell pepper, sautéing until softened and fragrant.

Stir in the Thai red curry paste, cooking for 1-2 minutes to release its flavours. Pour in the coconut milk, fish sauce, soy sauce, and sugar, stirring to combine. Bring the sauce to a simmer and cook for 15-20 minutes, or until thickened slightly. Stir in the lime juice and adjust the seasoning to taste.

While the sauce is simmering, cook the rice noodles according to package instructions. Drain and rinse under cold water to prevent sticking.

Add the rice noodles to the Thai red chicken bolognese and mix together, then garnish with fresh Thai basil. Serve with lime wedges on the side for an extra burst of flavour.