Easy Chicken Curry

RECIPESPLUS
14Ingredients
40Minutes
510Calories

Ingredients

US|METRIC
  • 2 teaspoons oil
  • 2 tablespoons Thai red curry paste
  • 1/3 cup chicken stock (or water)
  • 14 ounces coconut milk
  • 3 kaffir lime leaves (torn)
  • 1/4 teaspoon red pepper flakes
  • 7 ounces rice stick noodles (dried)
  • 5 ounces broccoli florets
  • 4 ounces green beans (trimmed and sliced)
  • 1 tablespoon fish sauce
  • 1 lime (juiced)
  • 5 ounces cooked chicken (sliced)
  • 4 ounces bean sprouts
  • 2 tablespoons cilantro leaves (fresh)
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    Directions

    1. Heat the oil in a large saucepan or wok on high heat. Cook the curry paste for 1 min, stirring, until fragrant. Add the stock, coconut milk, lime leaves and red pepper flakes and mix well. Simmer for 10 mins or until thickened slightly.
    2. Meanwhile, place the noodles in a large bowl. Cover with boiling water. Let stand for 5 mins or until tender. Drain well.
    3. Add the broccoli, beans, fish sauce and lime juice to the saucepan and simmer for 7-8 mins or until the vegetables are tender. Add the chicken and cook for 1 min. Divide the noodles among 4 serving bowls. Spoon the curry over the noodles. Top with the bean sprouts and cilantro. Serve immediately.
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    NutritionView More

    510Calories
    Sodium18% DV430mg
    Fat48% DV31g
    Protein33% DV17g
    Carbs15% DV45g
    Fiber20% DV5g
    Calories510Calories from Fat280
    % DAILY VALUE
    Total Fat31g48%
    Saturated Fat22g110%
    Trans Fat
    Cholesterol30mg10%
    Sodium430mg18%
    Potassium580mg17%
    Protein17g33%
    Calories from Fat280
    % DAILY VALUE
    Total Carbohydrate45g15%
    Dietary Fiber5g20%
    Sugars6g12%
    Vitamin A10%
    Vitamin C80%
    Calcium6%
    Iron20%

    * 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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