Thai Chicken & Noodle Curry

Thai Chicken & Noodle Curry

Serves 4
20 minutes
2 tablespoons Garlic, Chunky Stir-In Paste
3 tablespoons Thai Stir-In Seasoning
1 tablespoon Lightly Dried Southeast Asian
50 grams Roasted unsalted peanuts
1 teaspoon fish sauce
1 tablespoon ground cumin
2 Kaffir lime leaves, shredded
50 ml peanut oil
10 ml vegetable oil
600 grams chicken breast, sliced into strips
400 ml coconut milk
5 ml lime juice
1 packet Rice noodles
50 grams shallots, sliced
1 tablespoon Lightly Dried Coriander , optional

Combine garlic, Thai Seasoning, South East Asian Seasoning, peanuts, fish sauce, ground cumin, kaffir lime leaves and peanut oil in a food processor. Blend until a smooth paste forms.


Heat 1/2 of the vegetable oil in a wok, over high heat. Add chicken strips and cook off. Remove chicken from wok and set aside.


Return wok to heat, add the remaining oil, and bring to a medium heat. Add the paste and cook until fragrant. Add ½ the coconut milk. Stir well to combine, and bring to the boil. Reduce slightly.


Add the remaining coconut milk, and chicken, and lime juice and return to the boil. Reduce slightly. 


Add noodles. Toss to coat, and cook for a few minutes until hot. 


Serve with a sprinkling of spring onions, coriander and lime wedges

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