Coconut chicken noodles
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 100g rice or noodles
- vegetable oil
- 500g boneless skinless chicken thighs
- 4 tbsp Thai red curry paste
- 2 tbsp soft brown sugar
- 100g tamarind purée
- 2 tbsp fish sauce
- 2 limesjuiced and zested
- 2 × 400ml tins coconut milk
- 250g fine green beanstrimmed and cut into pieces
- 100g button mushroomshalved
Nutrition: per serving
- kcal725
- fat43.1g
- saturates30g
- carbs53.1g
- fibre1.7g
- protein34.4g
- salt2.91g
Method
step 1
Soak the rice noodles in boiling water until al dente. Drain, rinse in cold water and drain again. Drizzle with a bit of oil and set aside.
step 2
Slice the chicken into small pieces and brown in a medium saucepan with 1 tsp vegetable oil. Season and when the chicken is tender (about 8 minutes), add the curry paste.
Fry for 3 minutes then add the sugar, tamarind, fish sauce, lime zest and juice, and coconut milk. Simmer gently for 10 minutes then add the beans and mushrooms in the last 3 minutes.step 3
Divide the noodles between 4 large bowls. Make sure the curry is near boiling, then pour over the noodles. Serve in large bowls with chosen garnishes sprinkled over.
