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Chicken Curry Mee

with egg noodles
0.0(0)
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Get 50% off your first box!
Calories
: 
816 kcal
Protein
: 
52g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Barley
  • Cereals containing gluten
  • Wheat
  • Egg
  • Peanut
Serving amount

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

1 unit(s)

Chilli

2 unit(s)

Scallion

150 grams

Egg Noodles

(Contains: Cereals containing gluten, Wheat, Egg)

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

Energy (kJ)3412 kJ
Energy (kcal)816 kcal
Fat36.1 g
of which saturates16.7 g
Carbohydrate74 g
of which sugars11 g
Dietary Fiber6 g
Protein52 g
Salt5 g
Potassium482.7 mg
Calcium19.9 mg
Iron0.9 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Zester
•Pot with Lid

Cooking steps

1
  • Halve the pepper and discard the core and seeds. Chop into small pieces.
  • Trim the scallion and thinly slice. 
  • Halve the chilli lengthways, deseed then finely chop. 
  •  Zest and halve the lime.
2
  • Place a pot over medium-high heat with a drizzle of oil.
  • Add the chicken, Thai spice, pepper and half the chilli (add less if you don't like spice).
  • 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.

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: 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.

4
  • Serve the Chicken Curry Mee between bowls.
  • Scatter over the scallion and remaining chilli.
  • Serve any remaining lime wedges to squeeze alongside.
Meal right image

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