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, carrot and baby broccoli for amazing crunch.
This recipe is under 650kcal per serving.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
Ingredients
2 clove
garlic
1
carrot
½ head
broccoli
1 packet
udon noodles
(Contains Gluten; )
1 packet
Diced Chicken
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
½ packet
Mild Thai Red Curry Paste
Not included in your delivery
olive oil
¼ cup
water
1 tsp
brown sugar
1.5 tbs
soy sauce
(Contains Gluten, Soy; )
1 tsp
fish sauce
(Contains fish; )
Nutrition Values
Utensils
Instructions
• Boil the kettle. • Finely chop garlic. Thinly slice carrot into half-moons. Cut the broccoli (see ingredients) into small florets, then roughly chop the stalk.
• Half-fill a medium saucepan with boiling water. Cook udon noodles in the boiling water over 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.
Little cooks: Older kids can help add the udon noodles to the saucepan under adult supervision. Be careful, the water is boiling!
• SPICY! The spice blend is mild, but use less if you're sensitive to heat. • Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook diced chicken and broccoli, tossing occasionally, until browned and cooked through, 4-5 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.
• Add coconut milk, the water, brown sugar, soy sauce and the fish sauce. Stir well to combine, then bring to the boil. • Reduce heat to medium-low and simmer until reduced and slightly thickened, 3-4 minutes.
TIP: Fish sauce has a strong flavour - add less if desired!
Little cooks: Kids can help out with measuring the ingredients.
• Add noodles to the curry and stir.
• Divide mild Thai red coconut chicken and noodles between bowls. Enjoy!