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Chicken Curry Mee

with egg noodles

Tags:
Family Friendly
Allergens:
Barley
•Wheat
•Egg
•Peanut

The quantities provided above are averages only.

Total Time40 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 pack(s)

Coconut Milk

2 sachet(s)

Chicken Stock

(Contains Barley, Wheat)

1 sachet(s)

Red Thai Style Paste

260 grams

Diced Irish Chicken Breast

1 unit(s)

Chilli

2 unit(s)

Scallion

150 grams

Egg Noodles

(Contains Egg, Wheat)

1 unit(s)

Lime

1 sachet(s)

Peanut Butter

(Contains Peanut)

1 unit(s)

Bell Pepper

2 sachet(s)

Thai Style Spice Mix

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Oil

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Nutrition Values

Energy (kJ)3228 kJ
Energy (kcal)772 kcal
Fat30.2 g
of which saturates16 g
Carbohydrate75.4 g
of which sugars11.9 g
Dietary Fiber2.2 g
Protein51.9 g
Cholesterol0 mg
Salt5.19 g
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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Zester
•Pot with Lid

Cooking Steps

1

Halve the pepper and discard the core and seeds. Chop into small pieces. Trim the spring onion and thinly slice. Halve the chilli lengthways, deseed then finely chop. 

 Zest and halve the lime.

2

Place a pot on medium-high heat with a drizzle of oil. Add the chicken, thai spice, pepper and half the chilli (add less if you dont like the spice). Fry for 4-5 mins, until the chicken is golden brown on the outside.

IMPORTANT: Wash your 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.

3

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: The chicken is cooked when no longer pink in the middle.

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.

Once ready, add the lime zest and season to taste with salt and pepper.

4

Serve the Chicken Curry Mee between bowls and scatter over the scallion and remaining chilli. Serve any remaining lime wedge to squeeze over by the side.