Chicken Curry Mee with Prawns
with egg noodles- Barley
- Cereals containing gluten
- Wheat
- Egg
- Peanut
- Crustaceans
A recipe conveniently customised just to your liking.
Ingredients
1 pack(s)
Coconut Milk
2 sachet(s)
Chicken Stock
(Contains: Barley, Cereals containing gluten, Wheat)
1 sachet(s)
Red Thai Style Paste
260 grams
Diced Irish Chicken Breast
2 unit(s)
Scallion
150 grams
Egg Noodles
(Contains: Egg, Wheat, Cereals containing gluten)
1 unit(s)
Lime
1 sachet(s)
Peanut Butter
(Contains: Peanut)
1 unit(s)
Bell Pepper
2 sachet(s)
Thai Style Spice Mix
1 unit(s)
Onion
125 grams
Radish
160 grams
Prawns
(Contains: Crustaceans)
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Utensils
Cooking steps
- Halve the pepper and discard the core and seeds. Chop into small pieces.
- Trim the scallion and thinly slice.
- Zest and halve the lime.
- Trim and quarter the radish. Season the radish to taste with salt, pepper and lime juice.
- Halve, peel and chop the onion into small pieces.
- Place a pot over medium-high heat with a drizzle of oil.
- Add the chicken, prawns, onion, Thai spice and pepper. IMPORTANT: Wash your hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
- Fry for 4-5 mins, until the chicken is golden brown. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
- Stir in the coconut milk, peanut butter, red Thai paste, stock and 400ml water (per 2P).
- Add the egg noodles and bring to the boil, cover and simmer for 8-10 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Once ready, add the lime zest and season to taste with salt and pepper.
TIP: The noodles may soak up some of the coconutty liquid. If this is the case, just add a splash of water to get it back to a soupy consistency.
- Serve the Chicken Curry Mee between bowls.
- Scatter over the scallion.
- Serve the radish and any remaining lime wedges alongside.
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