Mild Thai Red Coconut Chicken
with Udon Noodles & Lemon
- Gluten(Wheat)
- Gluten
- Soy
- Gluten
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Traces of Cashew
- Traces of Pistachio
- Traces of Walnut
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.
Ingredients
2 clove
garlic
1 knob
ginger
1
carrot
1 packet
chicken breast
1 packet
udon noodles
(Contains: Gluten(Wheat); )
1 tin
coconut milk
1 tsp
brown sugar
(May be present: Gluten, Milk, Peanuts, 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
Cooking Steps
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty, authentic Thai flavours, though some found it too mild and added extra chilli for more heat.
- Ease of prep: Customers praised how quick and easy this dish was to prepare, making it great for busy weeknights.
- Suggestions: Consider adding crushed peanuts on top, using rice noodles for a gluten-free option, or including extra vegetables like beans or broccolini.
- Next-day meals: Several mentioned the leftovers made for a delicious lunch the following day, with flavours developing overnight.
- Portions: Some felt the meal was generous and filling, while others wished for more noodles or vegetables to balance the dish.
