The quantities provided above are averages only.
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
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Oil
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.
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.
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.
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.