Thai Red Coconut Chicken & Noodles
with Lime & Coriander
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 lime juice for bursts of freshness.
Ingredients
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
Bring a medium saucepan of water to the boil. Finely chop the garlic. Finely grate the 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 and cook, stirring occasionally with a fork to separate, until soft, 2 minutes. Drain and refresh under cold water.
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 pan 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 pan and cook until wilted, 2 minutes. Add the noodles and toss to combine.
Roughly chop the coriander. Slice the lime into wedges. Divide the Thai red coconut chicken and noodles between bowls. Top with the coriander. Serve with the lime wedges.
