Thai Chicken Noodle Curry Recipe

Name: Thai Chicken Noodle Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 ounce) can coconut cream; 1 teaspoon red curry paste (or more, to your taste); 1 tablespoon cilantro, finely chopped (if you can get cilantro with the roots still attached, use the roots at this stage, saving the leave); 2 boneless skinless chicken breasts, diced into bite-sized pieces; 1 (14 ounce) can coconut milk; 2 cups chicken stock; 3 -4 lemon grass root; 1 teaspoon fish sauce; 6 -8 fresh lime leaves; 8 ounces rice noodles; 2 tablespoons cilantro, finely chopped; 2 tablespoons green onions, chopped; 1 cup bok choy, raw, finely sliced; 1 cup bean sprouts, raw

Servings: persons

1 (14 ounce) can coconut cream
1 teaspoon red curry paste (or more, to your taste)
1 tablespoon cilantro, finely chopped (if you can get cilantro with the roots still attached, use the roots at this stage, saving the leave)
2 boneless skinless chicken breasts, diced into bite-sized pieces
1 (14 ounce) can coconut milk
2 cups chicken stock
3 -4 lemon grass root
1 teaspoon fish sauce
6 -8 fresh lime leaves
8 ounces rice noodles
2 tablespoons cilantro, finely chopped
2 tablespoons green onions, chopped
1 cup bok choy, raw, finely sliced
1 cup bean sprouts, raw

1
Skim off the thick creamy paste from the top of the coconut milk into a saucepan and use to saute the next ingredients.
2
Add curry paste and mix till combined on a fairly high 'saute' heat.
3
Add 1 Tbsp cilantro and the chicken and saute until chicken is cooked through.
4
Add the remaining liquid from the coconut cream, the additional can of coconut milk and the chicken stock.
5
Trim off the green portion of the lemon grass, and using the whiter sections, slice the stalks open down the middle (without going all the way through) and 'bruise' by bashing lightly with the edge of your knife - this allows the flavour to infuse your dish - but leave stem pieces large enough for easy removal from the dish later.
6
Add lemon grass, fish sauce and lime leaves to broth and simmer for 30 minutes.
7
Remove lemon grass and discard.
8
Add noodles, ensuring that they are covered by the broth and allow to simmer for 5 minutes.
9
Right before serving, stir in 2 Tbsp cilantro and green onions.
10
TO SERVE:.
11
Heap the 'cold- crispy' bok choy and bean sprouts into 2 bowls.
12
Ladle over the 'hot' chicken noodle curry.

665

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (14 ounce) can coconut cream, 1 teaspoon red curry paste (or more, to your taste), 1 tablespoon cilantro, finely chopped (if you can get cilantro with the roots still attached, use the roots at this stage, saving the leave), 2 boneless skinless chicken breasts, diced into bite-sized pieces, and more.

Yes, Thai Chicken Noodle Curry falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Chicken Noodle Curry

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