Coconut chicken noodles

  • serves 4
  • Easy

The fresh ingredients in these coconut chicken noodles give the dish a lovely fragrance to match it's delicious flavour. On the table in 30 minutes, making it perfect for mid-week.



  • rice or noodles 100g
  • vegetable oil
  • boneless skinless chicken thighs 500g
  • Thai red curry paste 4 tbsp
  • soft brown sugar 2 tbsp
  • tamarind purée 100g
  • fish sauce 2 tbsp
  • limes 2, juiced and zested
  • coconut milk 2 × 400ml tins
  • fine green beans 250g, trimmed and cut into pieces
  • button mushrooms 100g, halved


  • Step 1

    Soak the rice noodles in boiling water until al dente. Drain, rinse in cold water and drain again. Drizzle with a bit of oil and set aside.

  • Step 2

    Slice the chicken into small pieces and brown in a medium saucepan with 1 tsp vegetable oil. Season and when the chicken is tender (about 8 minutes), add the curry paste.

    Fry for 3 minutes then add the sugar, tamarind, fish sauce, lime zest and juice, and coconut milk. Simmer gently for 10 minutes then add the beans and mushrooms in the last 3 minutes.

  • Step 3

    Divide the noodles between 4 large bowls. Make sure the curry is near boiling, then pour over the noodles. Serve in large bowls with chosen garnishes sprinkled over.

Nutritional Information

  • Kcals 725
  • Fat 43.1g
  • Saturates 30g
  • Carbs 53.1g
  • Fibre 1.7g
  • Protein 34.4g
  • Salt 2.91g