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Mild Thai Red Coconut Chicken

Mild Thai Red Coconut Chicken

with Udon Noodles & Lemon

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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.

Tags:Kid Friendly
Allergens:GlutenSoy

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

Total Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 clove

garlic

1 knob

ginger

1

carrot

1 packet

chicken breast

1 packet

udon noodles

(ContainsGluten)

1 tin

coconut milk

1 tsp

brown sugar

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)

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

(ContainsGluten, Soy)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2935 kJ
Fat30.4 g
of which saturates20.1 g
Carbohydrate56.6 g
of which sugars15.6 g
Protein44.6 g
Sodium1487 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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

2

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.

3

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.

4

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.

5

Add the Asian greens to the curry and cook until wilted, 2 minutes. Add the noodles and toss to combine.

6

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.