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


4 people


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


350 g Chinese noodles
salted water, boiling


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

To serve & garnish

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

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


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.


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