Chicken Curry Noodle Bowls Recipe | Tesco Real Food

Ingredients

• 1 tbsp vegetable oil
• 4 chicken thighs, with skin on and bone in
• 1 large red onion, halved and thinly sliced
• 2 mixed colour peppers, deseeded and cut into 1cm slices
• 40g fresh ginger, peeled and roughly chopped
• 3 garlic cloves, peeled
• 2 red chillies, 1 roughly chopped, deseeded if you like, 1 sliced, for garnish
• 100g red Thai curry paste
• 1½ tbsp tomato purée
• 1 tbsp ground turmeric
• 400ml tin light coconut milk
• 2 tbsp reduced-salt soy sauce
• ½ tbsp light brown soft sugar
• 220g pack green beans, trimmed and halved
• 400g pack rice vermicelli noodles
• 3 limes, 2 juiced, 1 cut into wedges to serve (optional)
• 20g fresh coriander, finely chopped
• 15g fresh basil or Thai basil leaves
• 2 tbsp crispy onions (optional)