Mild Thai Red Coconut Chicken
with Udon Noodles
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, greens and crunchy carrot.
This recipe is under 650kcal per serving.
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
carrot
1 packet
udon noodles
(Contains Gluten; )
1 packet
chicken breast
1 box
coconut milk
1 tsp
brown sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Tree Nuts. )
1 knob
ginger
1 bag
Asian Greens
½ packet
Mild Thai Red Curry Paste
1 bag
coriander
Not included in your delivery
olive oil
1 tbs
water
1.5 tbs
soy sauce
(Contains Gluten, Soy; )
Nutrition Values
Utensils
Instructions
Boil the kettle. 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.
Half-fill a medium saucepan with the boiling water. Cook the udon noodles in the boiling water over a medium-high heat until tender, 3-4 minutes. In the last minute of cook time, gently stir the noodles with a fork to separate. Drain, rinse and 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 and cooked through, 5-6 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 cooked noodles and toss to combine.
Roughly chop the coriander. Divide the mild Thai red coconut chicken and noodles between bowls. Garnish with the coriander to serve.
