Thai yellow curry chicken noodles
Published: April 30, 2019 at 4:06 PM
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Serves 2
Easy
Total time: 20 mins
A star rating of 5 out of 5.1 ratingRate
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Thai yellow curry paste adds a mild, fragrant spice to this light coconut curry with chicken and crunchy mangetout
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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. For a vegan option, try our yellow curry with swiss chard and tofu.
Ingredients
Nutrition
-
100g dried flat rice noodles
-
400g tin coconut milk
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(we used Thai Taste) 2 tbsp thai yellow curry paste
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100ml chicken stock
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300g chicken mini fillets
sliced
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75g mangetout
halved lengthways
-
1 red chilli
deseeded and shredded
-
a handful Thai basil
torn to serve
Nutrition: per serving
- kcal737
- fat39.2g
- saturates29.9g
- carbs48g
- sugars6g
- fibre5g
- protein45.7g
- salt1g
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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.
Check out our best chicken curry recipes here...
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