Red Curry Noodles

I like using whole wheat spaghetti since it is a good source of fiber and tastes really good. This recipe is hearty and comforting and great for a relaxed night in.

Makes: 2-3 servings

150-200 grams whole wheat spaghetti

2 boneless chicken breasts, cut into thin strips

1 tbsp oil

4 lime leaves

2 garlic cloves, chopped

1 tbsp ginger, chopped

1 stem lemon grass, cut into 1-inch long pieces and then smashed

1 tbsp fish sauce (optional)

Salt, to taste (use ONLY if not using fish sauce)

1 cup low fat coconut milk

1 tbsp red curry paste (use less if you do not want it too spicy)

3 cups chicken broth (you can use plain water as well, but broth will add a lot of flavor)

2 handsful scallions/green onions, thinly sliced

1/2 cup fresh mushrooms, sliced (optional)

1 handful fresh cilantro

Juice from 1 large lime (more if you wish)

1/4 cup roasted, chopped peanuts (optional)

Heat the oil and saute the lime leaves, lemon grass, garlic and ginger till soft and then add the chicken. When chicken is slightly brown, add in the fish sauce and 1/2 a cup of stock/water and cook on medium low heat till chicken is almost done. Add the remaining chicken stock and the noodles and heat through. In a separate bowl, mix in the red curry paste with 1/2 of the coconut milk till no lumps remain. Then add this mix into the chicken and stir. Add the rest of the coconut milk and cook on medium heat till the noodles are almost done. Add the mushrooms, scallion and cilantro and cook for a few more minutes. Stir in the lime juice right at the end , garnish with peanuts and serve.

Note: If you feel that you want to make the noodles more soupy, add more stock or water. If you want it thicker, cook it on high heat towards the end.