Thai Red Curry Chicken & Coconut Noodle Veggie Bowl
with Sesame Seeds
Who can resist the appeal of coconut cream? With rice noodles, a little red curry paste and the hit of fresh mint and lime, it’s just what you need to bring ingredients alive.
The quantities provided above are averages only.
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.
Ingredients
⅓ packet
Rice Stick Noodles
1 packet
chicken thigh
1 tin
coconut cream
1 unit
brown onion
1 unit
carrot
1 head
broccoli
1 bunch
mint
1 sachet
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
½ tin
mild Thai red curry paste
½ unit
lime
Not included in your delivery
olive oil
2 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
1 tsp
fish sauce
(Contains Fish;)
Nutritional Values
Utensils
Cooking Steps
In a large bowl, place the rice stick noodles (use suggested amount to ensure the finished dish is balanced in flavour) and enough warm water to completely cover the noodles and soak for 20 minutes (the noodles will finish cooking in step 5). Drain and set aside. TIP: Soaking the noodles in warm water instead of hot water stops them from becoming gluggy and breaking up in the pan.
While the noodles are soaking, cut the chicken thigh into 2 cm chunks and place in a medium bowl. Add the coconut cream (2 tbs for 2 people / 1/3 cup for 4 people) and a pinch of salt and pepper. Toss to coat and set aside to marinate.
While the chicken is marinating, finely slice the brown onion. Slice the carrot (unpeeled) into 0.5 cm batons. Roughly chop the broccoli into 2 cm florets and slice the stalk into 0.5 cm batons. Pick and finely slice the mint leaves. Slice the lime (use suggested amount) into wedges.
Heat a large wok or frying pan over a medium-high heat. Add the sesame seeds and toast, stirring, for 3-4 minutes, or until golden. Remove from the pan and set aside.
Return the wok to the heat with a drizzle of olive oil, the brown onion and carrot. Cook for 2-3 minutes, or until tender. Add the red curry paste (use suggested amount) and cook for 1 minute, or until fragrant. Add the chicken thighs and cook, tossing, for 3-4 minutes, or until browned. Add the broccoli and cook for a further 2 minutes, or until softened. Add the remaining coconut cream, the soy sauce, fish sauce and the drained rice stick noodles and stir-fry for 2-3 minutes, or until the noodles are soft. TIP: Add a dash of water if you'd prefer the dish to be more saucy.
Divide the Thai red curry chicken & coconut noodles between plates and top with the toasted sesame seeds and mint. Squeeze over the juice from the lime wedges before serving. TIP: Add as much or as little lime juice as you like depending on your taste preferences.