Thai curry with noodles and chicken

Thai curry with noodles and chicken

Total: 25 Min. | Active: 25 Min.
healthy and balanced
Nutritional value / people: 614 kcal
, Fat: 18 g
, Carbohydrate: 72 g
, Protein: 37 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Noodles

350g Chinese noodles
salted water, boiling

Curry

1tbsp dark sesame oil
300g diced chicken
1stick lemongrass stick, crushed
1 red chilli pepper, deseeded, cut into rings
150g shiitake mushrooms, sliced
1cm ginger, finely grated
1 ½tbsp yellow curry paste
2 ½dl coconut milk
400g Chinese cabbage, shredded
2tbsp soy sauce

To serve & garnish

3tbsp wasabi nuts, coarsely chopped
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How it's done

Noodles

Cook the noodles in salted water until al dente as per the packet instructions, drain, rinse in cold water.

Curry

Heat the oil in a wok or a wide frying pan, stir fry the chicken and lemongrass for approx. 3 mins. Add the chilli pepper and mushrooms, stir fry for a further 2 mins. Add the ginger, curry paste and coconut milk, bring to the boil, then simmer for approx. 2 mins. Add the cabbage, noodles and soy sauce, mix well, heat gently.

To serve & garnish

Plate up the Thai curry, sprinkle with the wasabi nuts.

How-tos

Cooking pasta

Cooking pasta

Cutting lemongrass

Cutting lemongrass

Peeling ginger

Peeling ginger

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