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Thai Recipes
Thai Red Chicken Coconut Noodles

Thai Red Chicken Coconut Noodles

with Carrot & Asian Greens

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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 peanuts for crunch.

Tags:Low Calorie

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time40 minutes
Cooking difficultyLevel 1

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

3 clove


1 knob


2 unit


2 bunch

Asian greens

1 bunch


1 unit


1 packet

chicken breast

2 packet

ramen noodles

(ContainsGlutenMay be presentEgg, Soy)

¾ sachet

mild Thai red curry paste

1 tin

coconut milk

1 packet

crushed peanuts

(ContainsPeanutsMay be presentSoy, Tree Nuts, Gluten, Milk, Sesame)

Not included in your delivery

olive oil

2 tsp

brown sugar

¼ cup

soy sauce

(ContainsGluten, Soy)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)1910 kJ
Fat19.7 g
of which saturates7.9 g
Carbohydrate30 g
of which sugars7.7 g
Protein36.4 g
Sodium2020 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Bring a medium saucepan of water to the boil. Finely chop the garlic (or use a garlic press). Finely grate the ginger (unpeeled). Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Roughly chop the coriander. Slice the lime into wedges. Cut the chicken breast into 2cm chunks.


Add the ramen noodles to the saucepan of boiling water and cook until softened, 4 minutes. Drain and rinse. Add a small drizzle of olive oil to prevent the noodles sticking together.


While the noodles are cooking, in a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the chicken and cook, tossing occasionally, until browned, 3-4 minutes. Reduce the heat to medium-high. Add the carrot and cook until starting to soften, 3-4 minutes. Add the garlic and ginger and cook until fragrant, 1 minute.


Add the mild Thai red curry paste (see ingredients list) to the frying pan and cook, stirring, until fragrant, 1 minute. Add the coconut milk, brown sugar and soy sauce. Stir to combine well, then bring to a simmer.


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


Divide the Thai red chicken coconut noodles between bowls. Top the adults' portions with crushed peanuts and coriander. Serve with the lime wedges.