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Easy prep
Spicy

Red-Curry Braised Chicken

in Coconut Sauce with Fresh Noodles

Cooking time

15 minutes

Servings

2/4

Calories

870 /serving

Slurp up some Thai-style satisfaction tonight with a bowlful of soft noodles smothered in rich, coconut curry sauce and topped with plump seared chicken. It’s bursting with aromatic power yet not too spicy! Crunchy Asian greens add fantastic texture to the experience, not to mention a good dose of veg, while the fresh spritz of citrus just before tucking in is the perfect finishing touch.

We will send you:

  • 4 Chicken thighs (or 2 chicken breasts; or 4 bone-in chicken thighs; or 2 bone-in chicken legs; or 6 chicken drumsticks)
  • 225g Yu choy (or gai lan)
  • 15ml Minced garlic
  • 15ml Ginger paste
  • 1 Lime (or lemon)
  • 18g Red curry paste
  • 165ml Coconut milk
  • 30g Peanut butter
  • 225g Fresh Shanghai noodles
  • 15ml Soy sauce (low sodium)

Contains: Eggs, Peanuts, Soy, Wheat

You will need:

Medium pot
Large pan
Strainer
Oil
Salt & pepper
Total Fat
37 g
Saturated Fat
15 g
Sodium
1310 mg
Total Carbs
82 g
Sugars
4 g
Protein
54 g
Fibres
7 g
Preparation
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Boil the noodles
Bring a medium pot of salted water to a boil. Add the noodles to the boiling water; stir gently to separate. Cook, 5 to 7 minutes, until al dente (still slightly firm to the bite). Drain the noodles, drizzle with oil to prevent sticking and set aside in a warm spot.
a picture
Start the curry
Cut the yu choy into 1-inch segments, discarding the bottom ½ inch of the stems. In a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with S&P. Add the chicken thighs to the pan and cook, partially covered, 4 to 6 min. on the first side, until browned (if you received a different cut of chicken, find your alternate cooking method at www.makegoodfood.ca/chicken). Flip the chicken* and add the garlic, ginger, and as much of the curry paste as you’d like (add ½ for medium spicy). Cook, stirring, 30 sec. to 1 min., until fragrant. Add the soy sauce, coconut milk, yu choy and ¼ cup water (double for 4 portions). Cook, 4 to 6 min. (6 to 8 min. for 4 portions), until the chicken is cooked through.
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Finish the curry
Quarter the lime. To the pan of chicken, add the peanut butter and the juice of up to 2 lime wedges (double for 4 portions), to taste; season with S&P to taste. Stir to combine. Reserving the sauce and vegetables in the pan, transfer the chicken to a plate. Add the noodles to the pan with the sauce and vegetables. Toss thoroughly to combine.
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Plate your dish
Divide the noodles, sauce and vegetables between your plates. Top with the chicken. Garnish with the remaining lime wedges. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.