Olive Magazine
Thai Yellow Curry Chicken Recipe

Thai yellow curry chicken noodles

Published: April 30, 2019 at 4:06 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

Thai yellow curry paste adds a mild, fragrant spice to this light coconut curry with chicken and crunchy mangetout

Nutrition:
NutrientUnit
kcal737
fat39.2g
saturates29.9g
carbs48g
sugars6g
fibre5g
protein45.7g
salt1g
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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.

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