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.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
1
carrot
1 packet
udon noodles
(Contains Gluten; )
1 packet
chicken breast
1 packet
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 box
coconut milk
1 tsp
brown sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Tree Nuts. )
2 clove
garlic
1 bag
Asian Greens
½ packet
Mild Thai Red Curry Paste
Not included in your delivery
olive oil
1 tsp
fish sauce
(Contains fish; )
1.5 tbs
soy sauce
(Contains Gluten, Soy; )
Nutrition Values
Utensils
Instructions
Boil the kettle. Finely grate garlic and ginger. Thinly slice carrot into half-moons. Roughly chop Asian greens. Cut chicken breast into 2cm chunks.
Half-fill a medium saucepan with boiling water. Cook 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 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 oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Reduce heat to medium-high, then add carrot and cook until starting to soften, 3-4 minutes. Add garlic, ginger paste and Mild Thai red curry paste (see ingredients) and cook until fragrant, 1-2 minutes.
Add the coconut milk, a splash of water, brown sugar, and soy sauce and fish sauce. Stir well to combine, then bring to a boil. Reduce heat to medium-low and simmer until reduced and slightly thickened, 3-4 minutes.
Add Asian greens and noodles to the curry and cook until wilted, 2 minutes.
Divide mild Thai red coconut chicken and noodles between bowls.
