Thai Curry Noodles with Chicken
A family-friendly mild curry noodle dish. Simply delicious.
Servings 4
Calories 622
Ingredients
- 2 tablespoons vegetable oil
- 2 teaspoons ginger grated
- 3 garlic cloves, minced
- 1 red chili pepper, sliced (optional)
- 1 tablespoon Yellow Curry Paste, or Thai red Paste
- 1 tablespoon McCormick Curry Powder UK - Schwartz Mild Curry Powder
- 4 cups chicken stock
- 1 cup of coconut milk
- 1 tablespoon soy sauce
- 8 ounces cooked chicken, chopped
- 8 ounces egg noodles, cooked al dente according to package instructions
- Lime Juice (1 lime - approx 1 tablespoon)
- 1 tablespoon cilantro, chopped
Instructions
- Heat the oil in a large pan over medium-high heat. Add the ginger and garlic and saute for about 30 seconds. Add the sliced chili peppers and saute another minute. Add the curry paste (be careful - it may splatter) and curry powder, and stir for another minute.
- Stir in the chicken stock, cover the pot, and bring everything to a boil.
- Once boiled, add the coconut milk and soy sauce, and bring back to boil again.
- Add the chicken and noodles, and cook everything, uncovered until the noodles are the desired softness.
- Turn off the heat and stir in lime juice and cilantro.
Nutrition
Calories: 622 | Carbohydrates: 53g | Protein: 29g | Fat: 32g | Saturated Fat: 20g | Cholesterol: 97mg | Sodium: 657mg | Potassium: 712mg | Fiber: 2g | Sugar: 5g | Vitamin A: 795IU | Vitamin C: 18.2mg | Calcium: 61mg | Iron: 4.9mg