Thai Red Chicken Coconut Noodles
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Thai Red Chicken Coconut Noodles

Thai Red Chicken Coconut Noodles

with Carrot & Asian Greens

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
Allergens:
Gluten
•Soy
•Peanut

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

/ Serving 4 people

3 clove

garlic

1 knob

ginger

2 unit

carrot

2 bunch

Asian greens

1 bunch

coriander

1 unit

lime

1 packet

chicken breast

2 packet

ramen noodles

(Contains Gluten; May be present: Egg, Soy. )

¾ sachet

mild Thai red curry paste

1 tin

coconut milk

1 packet

crushed peanuts

(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )

Not included in your delivery

olive oil

2 tsp

brown sugar

¼ cup

soy sauce

(Contains Gluten, Soy;)

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Nutritional Values

per serving
Energy (kJ)1910 kJ
Calories0 kcal
Fat19.7 g
of which saturates7.9 g
Carbohydrate30 g
of which sugars7.7 g
Dietary Fibre0 g
Protein36.4 g
Cholesterol0 mg
Sodium2020 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan
•Medium Pan

Instructions

Get prepped
1

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.

Cook the noodles
2

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.

Cook the chicken & carrot
3

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.

Make it saucy
4

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.

Bring everything together
5

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

Serve up
6

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