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Golden Thai-Style Chicken Curry
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Golden Thai-Style Chicken Curry

Golden Thai-Style Chicken Curry

with Chow Mein

Pure comfort in Thai curry form! Based off of the famed Thai 'Khao Soi' curry, this warming dish is sure to be a hit. With a delicious coconut-based broth covering unctuous chow mein noodles, every bite will be better than the last!

Tags:
Spicy
Discovery
Allergens:
Sesame
Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

2 unit

Chicken Breasts

2 tbsp

Mild Curry Paste

1 tbsp

Thai Seasoning

(Contains Sesame)

200 g

Chow Mein Noodles

(Contains Wheat)

165 mL

Coconut Milk

50 g

Shallot

2 unit

Garlic, cloves

160 g

Sweet Bell Pepper

7 g

Cilantro

Not included in your delivery

2.33 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

2 tsp

Sugar*

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Nutrition Values

Calories860 kcal
Fat39 g
Saturated Fat17 g
Carbohydrate72 g
Sugar12 g
Dietary Fiber3 g
Protein52 g
Cholesterol130 mg
Sodium450 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan
Paper Towel
Measuring Spoons
Measuring Cups
Large Pot
Strainer

Instructions

Prep
1

Before starting, wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Peel, then cut shallot into 1/4-inch pieces. Peel, then mince or grate garlic. Roughly chop cilantro.

Sear chicken
2

Pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 2-3 min per side. (NOTE: Chicken will finish cooking in step 4.)

Start curry
3

Reduce heat to medium. Add 1 tbsp oil (dbl for 4 ppl), then curry paste, Thai Seasoning, garlic, shallots and peppers. Cook, stirring often, until peppers soften slightly, 2-3 min.

Finish curry
4

Add coconut milk, 2 tsp sugar (dbl for 4 ppl) and 1 cup water (1 3/4 cups for 4 ppl). Season with salt and pepper, then stir to combine. Cook, stirring occasionally, until liquid is slightly reduced and chicken is cooked through, 10-12 min.

Cook chow mein noodles
5

While curry cooks, add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Add chow mein noodles to the boiling water. Cook uncovered until tender, 1-2 min. Drain, then return noodles to the same pot, off heat. Add 1 tsp oil (dbl for 4 ppl) and gently toss to coat. Set aside.

Finish and serve
6

Divide chow mein noodles between bowls. Spoon curry over noodles. Sprinkle cilantro over top.

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