Thai yellow curry chicken noodles
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 100g dried flat rice noodles
- 400g tin coconut milk
- (we used Thai Taste) 2 tbsp thai yellow curry paste
- 100ml chicken stock
- 300g chicken mini fillets, sliced
- 75g mangetout, halved lengthways
- 1 red chilli, deseeded and shredded
- a handful Thai basil, torn to serve
Method
- STEP 1
Put the noodles in a large bowl and pour over enough boiling water to cover. Soak for 8-10 minutes or until tender then rinse in cold water and drain.
- STEP 2
Meanwhile, open the coconut milk and scoop 2 tbsp of the thickened cream from the top of the can into a non-stick pan. Heat with the curry paste, stirring until sizzling.
- STEP 3
Add the rest of the coconut milk and chicken stock, and bring to a simmer. Add the chicken and cook for 2 minutes then add the mangetout, and cook for another minute.
- STEP 4
Divide the noodles between 2 bowls. Spoon over the curry and top with the red chilli and thai basil.
