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Chicken curry noodle bowls recipe

Chicken curry noodle bowls recipe

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Juicy chicken thighs cooked in fragrant Thai-inspired spices and served with noodles is comfort in a bowl that's ideal for brightening up a grey winter's day. The herbs and spices give a real depth of flavour, but the recipe is easy to follow, even for novice cooks. See method

  • Serves 4
  • Takes 1 hr
  • 828 calories / serving
  • Freezable
  • Dairy-free

Ingredients

  • 1 tbsp vegetable oil
  • 4 chicken thighs, with skin on and bone in
  • 1 large red onion, halved and thinly sliced
  • 2 mixed colour peppers, deseeded and cut into 1cm slices
  • 40g fresh ginger, peeled and roughly chopped
  • 3 garlic cloves, peeled
  • 2 red chillies, 1 roughly chopped, deseeded if you like, 1 sliced, for garnish
  • 100g red Thai curry paste
  • 1½ tbsp tomato purée
  • 1 tbsp ground turmeric
  • 400ml tin light coconut milk
  • 2 tbsp reduced-salt soy sauce
  • ½ tbsp light brown soft sugar
  • 220g pack green beans, trimmed and halved
  • 400g pack rice vermicelli noodles
  • 3 limes, 2 juiced, 1 cut into wedges to serve (optional)
  • 20g fresh coriander, finely chopped
  • 15g fresh basil or Thai basil leaves
  • 2 tbsp crispy onions (optional)
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    3465kj
    828kcal     41%

  • Fat

    34g 39%

  • Saturates

    14g 71%

  • Sugars

    15g 16%

  • Salt

    1.3g 21%

of the reference intake
Carbohydrate 88.8g Protein 36.3g Fibre 8.3g

Method

  1. Heat the oil in a wide frying pan or flameproof casserole dish over a high heat. Add the chicken and cook for 4-5 mins each side until the skin is crispy. Transfer to a plate. Discard any excess fat from the pan, then fry the onion and peppers for 5-6 mins until softened and starting to turn golden.
  2. Meanwhile, pulse the ginger, garlic and chopped chillies in a mini food processor until they forms a rough paste. Or finely chop and a pestle and mortar.
  3. Reduce the heat to medium, then add the ginger mixture, red curry paste, tomato purée and turmeric to the pan. Cook, stirring, for 2-3 mins until aromatic. Stir in the coconut milk, 100ml water, the soy sauce and sugar. Stir through the green beans, then nestle the chicken thighs on top, skin-side up. Bring to a simmer and cook over a medium heat for 25-30 mins until the chicken is cooked through, the sauce has thickened and the flavour has intensified.
  4. Meanwhile, cook the noodles to pack instructions. Drain and run under cold water until fully cool to prevent sticking; set aside.
  5. When the curry is ready, transfer the chicken to a plate and cut each thigh in half. Stir the lime juice and chopped coriander through the sauce – add a little boiled water if needed to loosen. Divide the noodles and curry sauce between the bowls, then add 1 piece of chicken to each. Top with the sliced chilli and basil leaves, along with the lime wedges and crispy onions, if using, to serve.

Tip: For a lighter meal, remove the skin from the chicken thighs.

Freezing and defrosting guidelines

You can freeze the curry at the end of step 3. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Noodle recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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