Mild Thai Red Coconut Chicken
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Mild Thai Red Coconut Chicken

Mild Thai Red Coconut Chicken

with Udon Noodles

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, greens and crunchy carrot.

This recipe is under 650kcal per serving.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:
Kid Friendly
Calorie Smart
Allergens:
Gluten
fish
Soy

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

Total Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

carrot

1 packet

udon noodles

(Contains Gluten; )

1 packet

chicken breast

1 packet

ginger paste

(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 box

coconut milk

1 tsp

brown sugar

(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )

2 clove

garlic

1 bag

Asian Greens

½ packet

Mild Thai Red Curry Paste

Not included in your delivery

olive oil

1 tsp

fish sauce

(Contains fish; )

1.5 tbs

soy sauce

(Contains Gluten, Soy; )

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Nutrition Values

Energy (kJ)2617 kJ
Fat22 g
of which saturates16 g
Carbohydrate53.2 g
of which sugars13.1 g
Protein48.1 g
Sodium1486 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pan
Large Non-Stick Pan

Instructions

1
1

Boil the kettle. Finely grate garlic and ginger. Thinly slice carrot into half-moons. Roughly chop Asian greens. Cut chicken breast into 2cm chunks.

2
2

Half-fill a medium saucepan with boiling water. Cook udon noodles in the boiling water over a medium-high heat until tender, 3-4 minutes. In the last minute of cook time, gently stir noodles with a fork to separate. Drain, rinse and set aside.

3
3

In a large frying pan, heat a drizzle of olive oil over a high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Reduce heat to medium-high, then add carrot and cook until starting to soften, 3-4 minutes. Add garlic, ginger paste and Mild Thai red curry paste (see ingredients) and cook until fragrant, 1-2 minutes.

4
4

Add the coconut milk, a splash of water, brown sugar, and soy sauce and fish sauce. Stir well to combine, then bring to a boil. Reduce heat to medium-low and simmer until reduced and slightly thickened, 3-4 minutes.

5
5

Add Asian greens and noodles to the curry and cook until wilted, 2 minutes.

6
6

Divide mild Thai red coconut chicken and noodles between bowls.