Mild Thai Red Coconut Chicken
with Udon Noodles & Lemon
Our mild Thai red curry paste is just the right balance of flavour and heat, so everyone in the family can enjoy it. Use it to whip up this saucy noodle dish, with chicken, carrot and Asian greens, plus a squeeze of lemon juice for bursts of freshness.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2 clove
garlic
1 knob
ginger
1
carrot
1 packet
chicken breast
1 packet
udon noodles
(Contains Gluten; )
1 tin
coconut milk
1 tsp
brown sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )
1 bag
coriander
½
lemon
1 ball
Asian Greens
½ packet
Mild Thai Red Curry Paste
Not included in your delivery
olive oil
1 tbs
water
1.5 tbs
soy sauce
(Contains Gluten, Soy; )
Nutrition Values
Utensils
Instructions
Bring a medium saucepan of water to the boil. Finely grate the garlic and ginger. Thinly slice the carrot into half-moons. Roughly chop the Asian greens. Cut the chicken breast into 2cm chunks
Cook the udon noodles in the boiling water, stirring occasionally with a fork to separate, until softened, 2 minutes. Drain and refresh under cold water, then set aside.
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the chicken, tossing occasionally, until browned, 3-4 minutes. Reduce the heat to medium-high, then add the carrot and cook until starting to soften, 3-4 minutes. Add the garlic and ginger and cook until fragrant, 1 minute.
Add the mild Thai red curry paste (see ingredients) to the chicken and cook, stirring, until fragrant, 1 minute. Add the coconut milk, water, brown sugar and soy sauce. Stir well to combine, then bring to a simmer.
Add the Asian greens to the curry and cook until wilted, 2 minutes. Add the noodles and toss to combine.
Roughly chop the coriander. Slice the lemon into wedges. Divide the mild Thai red coconut chicken and noodles between bowls. Top with the coriander. Serve with the lemon wedges.
