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Thai yellow curry chicken noodles

Name: Thai 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

Published: April 30, 2019 at 4:06 pm

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

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.