Coconut chicken noodles
This beautiful, authentic noodle dish is a doddle to make
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 minutes
- Soak the rice noodles in boiling water until al dente. Drain, rinse in cold water and drain again. Drizzle with a bit of oil and set aside.
- Slice the chicken into small pieces and brown in a medium saucepan with 1 tsp vegetable oil. Season and when the chicken is tender (about 8 minutes), add the curry paste. Fry for 3 minutes then add the sugar, tamarind, fish sauce, lime zest and juice, and coconut milk. Simmer gently for 10 minutes then add the beans and mushrooms in the last 3 minutes.
- Divide the noodles between 4 large bowls. Make sure the curry is near boiling, then pour over the noodles. Serve in large bowls with chosen garnishes sprinkled over.
Per serving
725 kcalories, protein 34.4g, carbohydrate 53.1g, fat 43.1 g, saturated fat 30g, fibre 1.7g, salt 2.91 g
Recipe from olive magazine, October 2008.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/7585/
http://www.bbcgoodfood.com/recipes/7585/
Your binder
Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 100g rice noodles
- vegetable oil
- 500g boneless skinless chicken thighs
- 4 tbsp Thai red curry paste
- 2 tbsp soft brown sugar
- 100g tamarind purée
- 2 tbsp fish sauce
- 2 limes , juiced and zested
- 2 x 400ml tins coconut milk
- 250g fine green beans , trimmed and cut into pieces
- 100g button mushrooms , halved
Search Good Food
Tandoori salmon with spicy mango & cucumber chutney
As far removed from a dodgy takeaway as you can get. This impressive dish is a breeze to make
11
ratings
Advertisement
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 minutes
Ingredients
- 100g rice noodles
- vegetable oil
- 500g boneless skinless chicken thighs
- 4 tbsp Thai red curry paste
- 2 tbsp soft brown sugar
- 100g tamarind purée
- 2 tbsp fish sauce
- 2 limes , juiced and zested
- 2 x 400ml tins coconut milk
- 250g fine green beans , trimmed and cut into pieces
- 100g button mushrooms , halved
Per serving
725 kcalories, protein 34.4g, carbohydrate 53.1g, fat 43.1 g, saturated fat 30g, fibre 1.7g, salt 2.91 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
22 April 2009
oliviahonaker commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
22 April 2009
oliviahonaker rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
09 June 2009
Pewtersfood rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
06 July 2009
Pam rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
02 September 2009
Frederike rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
05 July 2010
lemon_farmer rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.