Red Curry Chicken Coconut Noodles
Servings: 4
Deliciously creamy and easy, these Red Curry Chicken Coconut Noodles with a fragrant red curry sauce, crisp vegetables and rice noodles, come together in less than 20 minutes!
Ingredients
- 200 g 7 oz rice noodles
- 1 tbsp olive oil
- 1 tbsp freshly minced garlic
- 1 tbsp freshly minced ginger
- 500 g 1 lb 2 oz boneless, skinless chicken breasts, sliced
- 2 tbsp tomato paste concentrated puree
- 1 –3 tbsp red curry paste see note 1 about spice levels and gluten-free
- 1 cup 125 g sliced green beans
- 400 ml 13½ fl oz coconut milk
- 1 cup 155 g finely sliced capsicum (bell pepper)
- Crushed peanuts to serve
- 1 lime cut into wedges, to serve
Instructions
- Cook the noodles – Cook the rice noodles as per the packet instructions until just softened (cook in boiling water for 2–3 minutes). Once the noodles have softened and are pliable, immediately rinse them under cold tap water and drain.
- Cook the chicken – Heat the olive oil in a large, heavy-based frying pan over medium–high heat. Add the garlic and ginger and cook, stirring, for 30 seconds or until fragrant.
- Add the chicken and cook for 1–2 minutes until it changes colour from pink to white.
- Add the other ingredients – Stir through the tomato paste followed by the red curry paste.
- Add the green beans and the coconut milk and cook for 2 minutes or until the sauce has slightly thickened and the beans have slightly softened.
- Combine everything – Stir through the capsicum and cooked noodles. Cook for a further 1 minute until the capsicum and noodles are heated through.
- Serve – Top with crushed peanuts and a squeeze of lime juice and serve.
Notes
Note 1 – Curry paste quantities: use 1 tablespoon for mild spice, 2 tablespoons for medium spice or 3 tablespoons for hot spice. If you want this recipe to be gluten-free, check the label on the curry paste jar to be 100% sure.
MAKE AHEAD
This recipe is best made and eaten immediately, although leftovers can be stored in the fridge for up to 2 days.LEFTOVERS
This recipe is best made and eaten immediately, although leftovers can be stored in the fridge for up to 2 days. Not suitable to freeze.Scan for full recipe:
