Easy Peasy Weeknight Curry Noodles

This weeknight delight is Kelly’s way of visiting a Thai street noodle stall without magical teleportation powers. Not authentic in the least, but will hit the spot. 

Soup Ingredients:

½ Jar Red Curry Paste (Kelly uses Ayam) 
1kg Chicken Drumsticks 
1 litre Chicken Stock 
1 Can (270ml) Coconut Cream

Sprinkles: 

Cabbage Salad (See Recipe here) 
4 Nests Egg Noodles (or rice noodles) 
Green Beans
Roasted Cashews 
Coriander 
Lime Juice

If she is going to divulge the exact order of events, please imagine an early morning before a shoot. Stumbling down the stairs, she turns on her coffee machine and gets the ingredients out. In the time it takes the coffee machine to heat up, she is good to go for a fantastic dinner when she arrives home. 

So pop open the slow cooker and set it to saute, put in the splash of oil and empty half the Red Curry paste jar into the slow cooker. Let it simmer for a couple of minutes or until fragrant. Dump in the chicken legs and coat them in the paste. Switch the slow cooker to slow cook on the low setting for 6-8hrs (depending on your workday schedule) and add in the chicken stock. Now make coffee. 

When you arrive home, the house should smell delicious. Heat up a pot of water and cook egg noodles according to packet instructions. We recommend just cooking the noodles you plan to eat that night and then cooking the rest fresh when you are going to eat the rest of the portions. But you can definitely cook them all at once and heat them up. 

When the noodles are almost done, add in the green beans for 1-2min. Open up the slow cooker and mix in your can of coconut cream, let it warm through. 

When it is ready, grab a big bowl and dish out your portions (Makes approximately 6 or 1 drumstick per portion). Add the noodles and green beans, then sprinkle with coriander, cabbage salad, lime juice and cashews. 

This dish is by no means traditional but will hit the spot after a long day.