Thai red curry paste:
5 large red dried chillies
5 cloves of garlic chopped
3 shallots peeled and chopped.
Lemongrass finely chopped
1 tsp grated lime peel
1 tsp galangal finely chopped
1/2 tbsp coriander root
1 tbsp coriander seeds
1/2 tsp peppercorns
1/2 tbsp shrimp paste
1/2 tsp cumin seeds

For noodles:
100g (3.5oz) dried egg noodles
2 tablespoon oil
200g (7.1oz) chicken strips
1 red/green pepper, chopped
2 teaspoons sesame oil
1 tablespoons light soy sauce


To make red curry paste, blend in all ingredients into a food processor until smooth.

Add noodles to boiling water and cook, uncovered until just tender. Drain.
Add 1 tablespoon of oil to noodles and toss gently.
Heat 1 tablespoon oil in a pan and pan-fry chicken strips till brown.
Add in 1 tablespoon of the blended red curry paste and stir in pepper.
Stir in noodles, sesame oil and light soy sauce until heated through.