Bicol-style red curry coconut chicken
with rice noodles and cucumber side salad
Allergens:
Vis
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total15 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
100 g
Chicken thigh strips
50 g
Rice noodles
½ piece
Garlic
5 g
Ginger paste
½ piece
Cucumber
½ bunch
Scallions
25 g
Beansprouts
10 milliliters
Fish sauce
(Contains: Vis)
25 g
Red curry paste
125 milliliters
Coconut milk
Not included in your delivery
½ tablespoon
Sunflower oil
30 milliliters
Water for the sauce
to taste
Sambal
1 tablespoon
White wine vinegar
1 teaspoon
Sugar
Nutrition Values
Energy (kJ)3037 kJ
Calories726 kcal
Fat43.5 g
Saturated Fat24 g
Carbohydrate56.6 g
Sugar12.2 g
Dietary Fiber5.4 g
Protein25.6 g
Salt4 g
Potassium197.5 mg
Calcium31.3 mg
Iron0.5 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
•Wok
•Pan
•Bowl
Cooking Steps
1
- Boil plenty of salted water in a pot or saucepan for the noodles. Cook the noodles in the pan for 4 - 5 minutes, add bean sprouts in the last minute. Drain and rinse under cold water to prevent the noodles from sticking.
- Chop the garlic.
- Chop and separate the white from the green part of the scallions.
- Heat a drizzle of sunflower oil in a wok over medium-high heat. Fry the garlic, spring onion, and ginger for 1 - 2 minutes.
2
- Add the chicken to the wok and fry for 2 - 3 minutes over high heat, until lightly browned.
- Deglaze with the fish sauce (see Tip). Add the red curry and cook for 1 minute, stirring.
- Add the coconut milk, sambal to taste, and the water for the sauce (see pantry for amount). Season with salt and pepper, bring to a boil, and simmer for 5 - 8 minutes over medium-high heat, until the sauce reduces by half. Stir frequently.
Health Tip: If you're watching your salt intake, halve the fish sauce here and then add some extra later as preferred when serving.
3
- In a bowl, mix the white wine vinegar with the sugar and a pinch of salt.
- Cut the cucumber into half-moons and add them to the bowl. Mix and let marinate, stirring from time to time.
- Mix the noodles into the red chicken curry and season with salt and pepper.
4
- Serve the red curry chicken noodles in deep plates.
- Garnish with the green part of the spring onion.
- Serve with the sweet and sour cucumber on the side.
