Sticky Soy Lime Chicken & Red Curry Noodles

Ingredients

• 600 g Skinless chicken thighs
• 1 tsp Garlic powder
• 1 tsp Smoked paprika
• 1 tbsp Light butter (Melted)
• 1 tbsp Honey
• 1.5 tbsp Soy sauce (Light soy sauce)
• 1.5 tbsp Lime juice (For the chicken marinade)
• 1 heaped tsp Lime zest
• 1 tbsp Sriracha
• 2 tbsp Red curry paste (Maestri brand recommended)
• 400 ml Light coconut milk (1 tin)
• 3 cup Chicken stock
• 3 cloves Garlic (Minced)
• 1 tbsp Ginger paste
• 1 tbsp Lemongrass paste
• 4 Kaffir lime leaves (Optional)
• 2 tsp Coconut sugar
• 1 tbsp Lime juice (For the broth)
• 1 tbsp Fish sauce
• 1 small Red capsicum (Sliced)
• 200 g Mushrooms (Sliced)
• 2 bunches Baby bok choy (Halved)
• 250 g Dried egg noodles
• Chilli oil (For garnish)
• Spring onions (For garnish)
• Fresh coriander (For garnish)
• Lime wedges (For garnish and serving)

Steps

1. 1

   Combine the chicken thighs with the garlic powder, smoked paprika, melted light butter, honey, soy sauce, lime juice, lime zest, and sriracha. Marinate for at least 15 minutes.

2. 2

   Air-fry the marinated chicken at 195°C for 14–16 minutes, until golden, lightly charred, and cooked through.

3. 3

   Rest the cooked chicken for 5 minutes, then slice it.

4. 4

   Meanwhile, heat a saucepan over medium heat. Add the red curry paste, minced garlic, ginger paste, lemongrass paste, and kaffir lime leaves. Stir and cook for 2 minutes, until fragrant.

5. 5

   Stir in the light coconut milk and simmer for 3 minutes.

6. 6

   Add the chicken stock, coconut sugar, and fish sauce. Cover and gently simmer for 10 minutes.

7. 7

   Stir the lime juice through the broth just before serving.

8. 8

   While the broth simmers, sauté the sliced mushrooms and red capsicum for 3–4 minutes, until tender.

9. 9

   Sear the halved baby bok choy for 2–3 minutes, until lightly charred and just tender.

10. 10

    Cook the dried egg noodles according to the packet instructions.

11. 11

    Divide the cooked noodles between bowls and ladle the red curry broth over them.

12. 12

    Top the bowls with the sautéed mushrooms, red capsicum, sliced bok choy, and sticky soy-lime chicken.

13. 13

    Garnish with chilli oil, spring onions, fresh coriander, and extra lime wedges.

Notes

The source specifies a 2–3 tablespoon range for red curry paste; the primary quantity is recorded as 2 tablespoons with 3 tablespoons as the alternate. The listed garnish quantities are unspecified. Chicken should be cooked through; the source does not provide an internal temperature.

Nutrition per serving

• main
• noodles
• chicken
• air-fried
• spicy
• dairy-free
• comfort food
• Southeast Asian-inspired