Thai yellow curry chicken noodles
Serves 2
Easy
Total time:
Thai yellow curry paste adds a mild, fragrant spice to this light coconut curry with chicken and crunchy mangetout
Skip to 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 filletssliced
- 75g mangetouthalved lengthways
- 1 red chillideseeded and shredded
- a handful Thai basiltorn to serve
Nutrition: per serving
- kcal737
- fat39.2g
- saturates29.9g
- carbs48g
- sugars6g
- fibre5g
- protein45.7g
- salt1g
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.
