Try this Thai yellow curry, then check out our Thai green chicken curry, Thai red chicken curry, vegan Thai red curry, Thai green fish curry and more Thai recipes
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
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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.
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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.
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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.
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Step 4
Divide the noodles between 2 bowls. Spoon over the curry and top with the red chilli and thai basil.
Nutritional Information
- Kcals 737
- Fat 39.2g
- Saturates 29.9g
- Carbs 48g
- Sugars 6g
- Fibre 5g
- Protein 45.7g
- Salt 1g
