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16Ingredients
65Minutes
1370Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1.25 kilograms chicken (skinned)
- 600 mL coconut milk
- 2 Tbsp. red curry paste (see Recipe Notes for link)
- 1 tsp. ground turmeric
- 825 mL chicken stock
- 3 Tbsp. fish sauce
- 2 Tbsp. soy sauce
- 1 lime
- 1 handful coriander (/ cilantro leaves, roughly chopped)
- 400 grams egg noodles (fresh or equivalent dried)
- sunflower oil (for deep-frying)
- 55 grams egg noodles (dried)
- 2 red chillies (deseeded and finely sliced)
- 4 shallots (finely sliced)
- 4 spring onions (/ scallions, sliced)
- 140 grams mustard greens (canned fermented, finely slied)
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NutritionView More
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1370Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1370Calories from Fat520 |
| % DAILY VALUE |
| Total Fat58g89% |
| Saturated Fat37g185% |
| Trans Fat |
| Cholesterol305mg102% |
| Sodium2100mg88% |
| Potassium2310mg66% |
| Protein94g |
| Calories from Fat520 |
| % DAILY VALUE |
| Total Carbohydrate125g42% |
| Dietary Fiber9g36% |
| Sugars14g |
| Vitamin A110% |
| Vitamin C90% |
| Calcium20% |
| Iron70% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Amy J 5 years ago
I had this in a restaurant and was excited to make it at home. It's a decent base and easy to put together, but it was missing a depth of flavor. I added a couple drops of sesame oil, a couple teaspoons of peanut butter, and a pinch of brown sugar. That thickened it up a bit and added a bit of depth. Next time I'll try sauteing onions first to see if that adds some deeper flavor. For my first time making it, it turned out pretty good.