Golden Thai-Style Chicken Thighs Curry
with Chow Mein Noodles- Milk
- Sesame
- Sulphites
- Wheat
- Soy
- Sulphites
- Milk
- May contain traces of allergens
- Tree nuts
- Triticale
- Peanuts
- Wheat
- Mustard
- Sesame
- Egg
Here is 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! Ingredients: Chicken thighs • Coconut milk (coconut extract, water) • Chow mein noodles (wheat flour, water, potassium carbonate, food color (yellow #5), potassium sorbate) (wheat) • Sweet bell pepper • Limes • Shallot • Green thai curry paste (ginger, water, garlic, soy oil, onion, basil, sugar, salt, lemongrass, turmeric, xanthan gum, citric acid, spices, natural flavour, potassium sorbate) (milk, soy, sulphites) • Thai seasoning (modified milk ingredients, onion powder, garlic powder, white sesame seed, salt, spices, sugar (corn syrup solids), yeast extract powder (yeast extract, salt), lemongrass powder, coconut powder (coconut milk, maltodextrin, sodium caseinate), coconut oil, silicon dioxide, oleoresin paprika, citric acid, lime juice powder (corn syrup solids, lime juice, lime oil)) (milk, sesame, sulphites) • Cilantro • Garlic.
Ingredients
280 g
Chicken Thighs
2 tbsp
Green Curry Paste
(Contains: Soy, Sulphites, Milk, May contain traces of allergens)
2 tbsp
Thai Seasoning
(Contains: Tree nuts, Sulphites, Soy, Triticale, Peanuts, Wheat, Mustard, Milk, Sesame, May contain traces of allergens, Milk, Sesame, Sulphites)
200 g
Chow Mein Noodles
(Contains: Egg, Wheat, May contain traces of allergens, Wheat)
1 unit(s)
Coconut Milk
1 unit(s)
Shallot
2 unit(s)
Garlic, cloves
1 unit(s)
Sweet Bell Pepper
7 g
Cilantro
1 unit(s)
Lime
Not included in your delivery
0.13 tsp
Salt*
2 tsp
Sugar*
2.33 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.
- Core, then cut pepper into 1/2-inch slices.
- Peel, then cut shallot into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- Zest lime, then cut into wedges.
- Roughly chop cilantro.
- Pat chicken dry with paper towels, then cut into 1-inch pieces on a seperate cutting board. Season with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear until golden, 2-3 min per side. (NOTE: Chicken will finish cooking in step 4.)
- Reduce heat to medium.
- Add 1 tbsp (2 tbsp) oil, then green curry paste, Thai Seasoning, garlic, shallots and peppers. Cook, stirring often, until peppers soften slightly, 2-3 min.
- Add coconut milk, 2 tsp (4 tsp) sugar and 1/2 cup (1 cup) water. Season with salt and pepper, then stir to combine. Cook, stirring occasionally, until liquid reduces slightly and chicken is cooked through, 10-15 min.**
- Remove from heat, then stir in 1/2 tsp (1 tsp) lime zest.
- While curry cooks, 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 (2 tsp) oil and gently toss to coat. Set aside.
- Divide noodles between bowls.
- Spoon curry over noodles.
- Sprinkle cilantro over top.
- Squeeze a lime wedge over top, if desired.
If you've opted to get chicken thighs, prep and cook them in the same way the recipe instructs you to prep and cook the chicken breasts.
