Thai chicken noodle curry
Reviewed by our expert panelServes: 4
Time to make: 30 mins
Total cost: $21.60 / $5.40 per serve
(at time of publication)
Ingredients
- 400g pack 2-minute noodles
- 2 cups green beans, washed, halved
- olive spray oil
- 1 tablespoon green curry paste
- 352g can light coconut-flavoured evaporated milk
- 500g chicken breasts, cut in strips
- fresh basil, roughly torn
Instructions
1 Place noodles and beans in a saucepan of boiling water. Cook for 2 minutes, drain, then place in a bowl of cold water. Set aside.
2 Heat a heavy-based frying pan and spray lightly with oil. Add curry paste and stir. Add coconut-flavoured evaporated milk. Bring to the boil then lower heat to simmer. Add chicken. Simmer for 6-8 minutes until chicken is thoroughly cooked.
3 Add beans and noodles. Stir to heat through. Serve garnished with basil.
Nutrition Info (per serve)
-
Calories 342cal
-
Kilojoules 1430kJ
-
Protein 39g
-
Total fat 5g
-
–Saturated fat 2g
-
Carbohydrates 35g
-
–Sugars 13g
-
Dietary fibre 3g
-
Sodium 620mg
-
Calcium 320mg
-
Iron 1.5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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