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Crispy skinned chicken with noodles & a Thai red curry cream


  • Heat the oil in a large saute or non-stick pan and sear the chicken, skin side down first. Then cook, covered, for about 10 mins, turning every now and again. When ready, remove from the heat.
  • At the same time, combine the coconut cream, curry paste, sugar, fish sauce and lime juice in a wok (or non-stick pan). Bring to the boil and briefly cook until reduced a little. Taste for seasoning.
  • Cook the noodles in plenty of boiling water and, when ready, add the snowpeas. Then drain well.
  • To serve, place the noodles and snowpeas on individual plates, top with the chicken and spoon plenty of sauce over.


  • 2 tbsp peanut oil
  • 1 chicken, portioned, skin on
  • 1 can coconut cream
  • 1 heaped tspn Thai red curry paste
  • 1 tspn shaved palm sugar (or soft brown sugar)
  • a splash Asian fish sauce
  • juice of 1-1½ limes
  • 1 packet thin Hokkien noodles
  • 20 snowpeas, topped & tailed

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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