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Yellow curry chicken noodles

Name: Yellow curry chicken noodles
Total time: 20 min
Ingredients: dried flat rice noodles 100g; coconut milk 400g tin; thai yellow curry paste (we used Thai Taste) 2 tbsp; chicken stock 100ml; chicken mini fillets 300g, sliced; mangetout 75g, halved lengthways; red chilli 1, deseeded and shredded; Thai basil a handful, torn to serve

20 minutes
serves 2
Easy

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

April 30, 2019 at 4:06 pm

Ingredients

dried flat rice noodles 100g
coconut milk 400g tin
thai yellow curry paste (we used Thai Taste) 2 tbsp
chicken stock 100ml
chicken mini fillets 300g, sliced
mangetout 75g, halved lengthways
red chilli 1, deseeded and shredded
Thai basil a handful, 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.