Thai Red Chicken Bolognese
Recipe by Mike Reid from Good Chef Bad Chef
Serve 8 | 
Prep 5-7 min | 
30 minutes
Ingredients:
For Meatballs:
- 2 tbsp vegetable oil
- 1 kg chicken mince
- 2 large onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 red bell pepper, diced
- 3 tbsp Thai red curry paste
- 400ml coconut milk
- 2 tbsp fish sauce
- 1 tbsp light soy sauce
- 1 tsp sugar
- 1 lime, juice
- 300g rice noodles
- Fresh Thai basil and coriander, for garnish
- Lime wedges, for serving
Method
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken mince, break it up with a spoon, and cook until browned. Add the chopped onion, garlic, and red bell pepper, sautéing until softened and fragrant.
- Stir in the Thai red curry paste, cooking for 1-2 minutes to release its flavours. Pour in the coconut milk, fish sauce, soy sauce, and sugar, stirring to combine. Bring the sauce to a simmer and cook for 15-20 minutes, or until thickened slightly. Stir in the lime juice and adjust the seasoning to taste.
- While the sauce in simmering, cook the rice noodles according to package instructions. Drain and rinse under cold water to prevent sticking.
- Add the rice noodles to the Thai red chicken bolognese adn mix together, then garnish with fresh Thai basil. Serve with lime wedges on the side for an extra burst of flavour.
