20-Minute Thai Chicken Curry with Rice Noodles

20-Minute Thai Chicken Curry with Rice Noodles

Ready in 20 minutes • Serves 4
This dish most recently appeared in Bargain Box (3 Nights For 4) on Sunday, April 24, 2022.
Order Now
Order Now

This Thai-inspired recipe is delicious as it is fast! Juicy chicken, green peas and bok choy are simmered in coconut milk for a delicious Thai feast that hits all the marks in just 20-minutes!

Ingredients

Noodles

  • 2/3 pack rice stick noodles
  • 1 drizzle of oil

Curry

  • 600g diced free range chicken breast
  • 1 drizzle of oil
  • 1 pack twin pack baby bok choy, leaves separated
  • 1 tsp red curry paste, see tip
  • 1 pack massaman curry stock blend
  • 400ml lite coconut milk
  • 250g frozen peas
  • 1/2 cup chicken stock
  • 2 tsp fish sauce, optional
  • 1 Tbsp soy sauce
  • 100g baby spinach

Steps

  1. Bring a large pot of salted water to the boil.
  2. Pat chicken dry and season with salt and pepper. Heat oil in a large fry-pan on high heat. Add chicken and cook for about 5 minutes, until almost cooked through.
  3. Place noodles in pot of boiling water, stir, cover and turn off heat. Leave for 8 minutes until tender. Drain and rinse under hot tap water. Drain well and return to pot with oil to prevent sticking. Cut in a few places to make them easier to eat.
  4. Separate bok choy leaves. Add red curry paste, Massaman curry stock blend, coconut milk, peas, bok choy and stock measure to pan and bring to a simmer . Simmer curry for about 3 minutes, then stir through fish sauce, soy sauce and spinach, until wilted. Season to taste with soy sauce.
  5. Noodles topped with chicken curry.

Nutritional Information

Energy 2485 kj
594 kcal
Protein 45.7g
Carbohydrate 65.4g
Fat 14.9g