Spicy Red Chicken Curry with Egg Noodles
in fragrant coconut sauce with quick-pickled cucumberCalories
:
829 kcalProtein
:
33.5g proteinTotal
:
15 minutesDifficulty
:
EasyAllergens:
- Vis
- Ei
- Gluten
- Tarwe
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
100 g
Chicken thigh strips
½ piece
Garlic
5 g
Ginger paste
½ piece
Cucumber
½ bunch
Scallions
25 g
Beansprouts
10 milliliters
Fish sauce
(Contains: Vis)
½ sachet(s)
Red curry paste
125 milliliters
Coconut milk
75 g
Egg noodles
(Contains: Ei, Gluten, Tarwe)
¼ piece
Red chili pepper
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
to taste
Salt
Nutrition Values
Energy (kJ)3470 kJ
Calories829 kcal
Fat46.2 g
Saturated Fat23.8 g
Carbohydrate68.8 g
Sugar13.6 g
Dietary Fiber6.3 g
Protein33.5 g
Salt4.3 g
Potassium478 mg
Calcium86.9 mg
Iron2.8 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 and cook the noodles for 3 minutes.
- Add the beansprouts and boil for 1 more minute, then drain. Rinse under cold water, then set aside.
- Meanwhile, crush or mince the garlic.
- Finely chop the scallions and set aside some of the greens to use later as garnish.
2
- Heat a drizzle of sunflower oil in a wok over medium-high heat.
- Fry the garlic, the scallions and the ginger paste for 1 - 2 minutes.
- Add the chicken and fry for 2 - 3 more minutes.
- Deglaze with the fish sauce (see Tip).
Health Tip: if you're watching your salt intake, use half of the fish sauce here and add more later as preferred when serving.
3
- Deseed the red chili pepper* and slice into thin rings.
- Transfer the chili pepper and the curry paste* to the wok, then fry for 1 more minute.
- Add the coconut milk, the water for the sauce and some sambal as preferred.
- Bring to the boil, then allow to thicken and reduce for 5 - 8 minutes.
*Take care, these ingredients are spicy! Use as preferred.
4
- Halve the cucumber lengthways and scoop out the seeds, then slice into crescents.
- In a bowl, combine the cucumber with the white wine vinegar, the sugar and a pinch of salt.
- Transfer the noodles to the curry and toss well to combine, then serve on deep plates and garnish with the scallion greens.
- Serve the cucumber alongside.
