Fast Thai Curry Chicken, Prawn & Rice Noodle Stir-Fry
with Asian Veggies & Crispy Shallots
- Crustaceans
- Soy
- Gluten
- May contain traces of allergens
Twirl some tender rice noodles around your fork and slurp up this aromatic curry soup, loaded with succulent chicken and prawn pieces and delicate Asian greens. Why not add a sprinkle of crispy shallots on top for an added textural treat?
Ingredients
1 packet
Asian Greens
1
Broccoli Florets
1 packet
Coconut Milk
1 sachet
Crispy Shallots
1
Rice Noodles
1 packet
Mild Thai Red Curry Paste
1
Chicken Breast Strips
1 sachet
Vegetable Stock Pot
190 g
Peeled Prawns
(Contains: Crustaceans)
Not included in your delivery
1 drizzle
olive oil
1.5 cup
water
½ tbs
soy sauce
(Contains: Soy May be present: Gluten.)
1 tsp
brown sugar
1 tsp
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• Boil the kettle.
• Half-fill a large saucepan with boiling water.
• Cook rice noodles over medium-high heat, stirring occasionally with a fork to
separate, until tender, 4-6 minutes. Drain, rinse and drizzle with olive oil.
• Meanwhile, roughly chop Asian greens.
• In a large frying pan, heat a drizzle of olive oil over high heat.
• Cook broccoli florets until slightly softened 1-2 minutes. Add chicken breast strips and prawns, tossing occasionally, until browned and cooked through (when no longer pink inside), 3-4 minutes. Season with salt and pepper.
• SPICY! This is a mild paste, but use less if you’re sensitive to heat! Add Mild Thai red curry paste and cook until fragrant, 1 minute.
• Stir in coconut milk, stock concentrate, the water, soy sauce, brown sugar, vinegar and Asian greens. Simmer until slightly reduced and wilted, 1-2 minutes.
• Add cooked rice noodles and toss until combined and heated through, 1 minute.
• Divide Thai curry chicken, prawns and rice noodle soup between bowls.
• Top with crispy shallots to serve. Enjoy!
