Chicken & Veggie-Loaded Udon Coconut Curry

Name: Chicken & Veggie-Loaded Udon Coconut Curry with Mushrooms & Crushed Peanuts
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 Red Onion; 1 packet Green beans; 1 packet Japanese Curry Paste; 1 packet Udon Noodles; 1 packet Sweet Soy Seasoning; 1 packet Crushed Peanuts; 1 packet Coconut Milk; 1 packet Button Mushrooms; 1 Broccoli; 320 g Chicken Thigh; 1 drizzle olive oil; 1 tsp soy sauce; ¼ cup water

with Mushrooms & Crushed Peanuts

4.0(69)

Recipe Development TeamUpdated on August 04, 2026

Get up to 40% off + Free Extras for 8 weeks

Calories

:

615 kcal

Protein

:

48.4g protein

Total

:

25 minutes

Difficulty

:

Easy

Plant Based

Allergens:

Wheat
Gluten
Soy
Peanuts
Cashew
Sesame
Fish
Soy
Gluten
Milk
Almond
Eggs
Wheat
May contain traces of allergens
Macadamia
Pine nut
Brazil nut
Walnut
Pecan
Hazelnut
Pistachio

Everything is glittering and golden tonight, with ropes of udon noodles coiled in a coconutty broth. It’s brimming with delicious pops of veggies like broccoli, mushrooms and green beans. All you need is a sprinkle of peanuts to make this dish shine!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1

Red Onion

1 packet

Green beans

1 packet

Japanese Curry Paste

(Contains: Wheat, Gluten, Soy May be present: Cashew, Sesame, Fish, Soy, Gluten, Milk, Almond, Eggs, Wheat)

1 packet

Udon Noodles

(Contains: Wheat, Gluten)

1 packet

Sweet Soy Seasoning

(Contains: Wheat, Gluten, Soy)

1 packet

Crushed Peanuts

(Contains: Peanuts May be present: Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Gluten, Sesame, Cashew, Soy, Wheat, Milk, Hazelnut, Pistachio)

1 packet

Coconut Milk

1 packet

Button Mushrooms

1

Broccoli

320 g

Chicken Thigh

Not included in your delivery

1 drizzle

olive oil

1 tsp

soy sauce

(Contains: Soy May be present: Gluten)

¼ cup

water

Nutrition

Energy (kJ)2570 kJ

Calories615 kcal

Fat40.2 g

of which saturates21 g

Carbohydrate51.2 g

of which sugars13.4 g

Dietary Fibre19.3 g

Protein48.4 g

Sodium1310 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Medium Saucepan

Cooking Steps

PDF

1

• Boil the kettle.
• Trim green beans and chop into thirds. • Chop broccoli (including stalk!) into small florets. Thinly slice button mushrooms. Finely chop onion (see ingredients). Slice lemon into wedges.
• Cut chicken thigh into 2cm chunks.
• Half-fill a medium saucepan with boiling water, gently stirring with a fork to separate, until tender, 1-2 minutes.
• Drain, rinse and set aside.

2

• In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.
• Add mushrooms until just tender, 2-3 minutes. Add green beans, broccoli and onion and cook until tender, 5-6 minutes.
• Add sweet soy seasoning and cook until fragrant, 1 minute.
TIP: Chicken is cooked through when it is no longer pink in the middle.

3

• Reduce heat to medium, then add katsu paste, coconut milk, a squeeze of lemon juice, the soy sauce and water and simmer, until slightly reduced, 2-3 minutes.
• Remove pan from heat, then add cooked udon noodles and stir to combine. Season with pepper.