Chicken & Coconut Curry Noodles Recipe | Abel & Cole
Chicken & Coconut Curry Noodles
Clock Image
Prep: 10 mins
Cook: 25 mins
One world, one vision, one bowl. Tonight it’s high welfare British chicken simmered in a coconutty broth with Thai spices and noodles.
This recipe is in the recipe box:
See this week's box
Recipe Box Recipe Main Image
677 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 2 garlic cloves
  • 1 chilli
  • 1 aubergine
  • A 250g pack of diced chicken leg
  • A 23g sachet of Thai red curry paste
  • A small handful of lime leaves
  • A 200ml tin of coconut milk
  • ½ x 250g pack of pad Thai noodles
  • A 200g bag of sugar snap peas
From your kitchen
  • 1 tbsp olive oil
  • 200ml boiling water
  • Sea salt and freshly ground pepper
You'll need
  • Deep frying pan or wok
  • Pan with a lid
  • Measuring jug
  • Colander
Step by step this way
  • 1.

    Peel and grate or crush the garlic. Halve and finely slice the chilli - flick out the seeds and white bits if you want less heat. Trim and roughly chop the aubergine.

  • 2.

    Warm ½ tbsp olive oil in a deep frying pan or wok over a high heat. Add the chicken leg. Stir fry for 5 mins till the chicken is golden brown all over. Lift out and pop on a plate.

  • 3.

    Add ½ tbsp more oil to the pan. Add the aubergine. Stir fry for 3-4 mins till the aubergine picks up a little colour and starts to soften. Lift out of the pan and pop on the plate with the chicken.

  • 4.

    Add the Thai red curry paste to the pan. Stir fry for 1 min to start cooking the paste. Stir in the garlic, chilli and lime leaves with a pinch of salt. Stir and fry for 1 min till the pan smells aromatic.

  • 5.

    Add the aubergine and chicken back to the pan. Stir in the coconut milk and 200ml boiling water. Turn the heat down. Cover. Simmer for 8-10 mins till the chicken is cooked through.

  • 6.

    While the chicken cooks, fill a pan with boiling water. Add half the pack of pad Thai noodles. Simmer for 2-3 mins till the noodles are just cooked. Drain well.

  • 7.

    Add the sugar snap peas to the coconut curry. Simmer for 3-4 mins to just cook the peas. Taste and adjust the seasoning.

  • 8.

    Serve the noodles topped with the chicken and coconut curry.