Leftover Love

It's snowing, you definitely don't want to go outside and you have no idea what to cook for dinner. I may be able to help you, well not just me, Diana Henry is pretty much the driving force! It might even help you to imagine that you're actually in a far more exotic place!

The leftover chicken that I had on thursday (this was Saturday night's dinner) became a reviving, zesty, soupy wonder. It could have been a curry or a pie, but it was gloriously turned into Diana Henry's Chiang Mai Chicken Noodles. I can guarantee you will love them.

I was lucky enough to have some homemade red Thai curry paste in the freezer, but it is something I have in the cupboards usually.

I used Delia Smith's recipe for red Thai curry paste which is here. 

For Diana Henry's Chiang Mai Noodles the recipe is as follows, my adjustments in italics.

Serves 4  I was only cooking for two so adjusted the amount of meat and noodles as required.

Groundnut oil I actually used rapeseed, as I didn't have groundnut

1 Onion, sliced into crescent moon shapes

4 Garlic cloves, sliced I reduced this to 1 as we don't like too much garlic

2 tbsp red Thai curry paste

1 tsp Ground turmeric

400ml Can Coconut milk

200ml chicken stock I only added about 100ml as I didn't want to be left with loads of soupy sauce leftover

350g Leftover cooked chicken, chopped up into chunks, I had half a small chicken left I have no idea how much it weighed, but one breast, and leg.

1/2 tsp soft light brown sugar

2 tsp fish sauce

Juice of 1/2 a lime

400g egg noodles I had half a pick of rice noodles so used those

To serve

2 spring onions, chopped on the diagonal I didn't have any of this, but I'm sure it would add a fresh zing

1 red chilli, halved and deseeded and shredded

2 tbsp Coriander, chopped

wedges of lime

Put some oil in a pan and saute the onion until golden, add the garlic. Cook for 2 mins, add turmeric and curry paste and stir for about a minute until it becomes fragrant. Add the coconut milk and stock, bring to a simmer. Cook for 15 mins, add the chicken and heat through THOROUGHLY! Season with the sugar, fish sauce and lime.

Cook the noodles according to the instructions, divide between the bowls, spoon over the curry and sprinkle with the spring onions, chilli and coriander and serve with the wedges of lime.

It was delicious, you could use the base sauce for a veggie curry, pork or prawns. 

Enjoy!