Chicken curry pot

Total time: 25m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 599 Kcal, 34g Protein, 70g Carbohydrates, 18g Fat


  • Fry the chicken
  • olive oil for frying
  • 300 g chicken breasts, cut into strips approx. 5 mm wide
  • 500 g Chinese cabbage, halved, cut into thin strips
  • 200 g shiitake mushrooms, cut into strips
  • 2 tbsp red curry paste
  • 2 tbsp soy sauce
  • 2 sticks lemongrass, crushed
  • 2.5 dl coconut milk
  • 2 dl chicken bouillon
  • Cook the noodles
  • salted water, boiling
  • 350 g pasta 350.00 g noodles (e.g. Chinese noodles)
  • 1 bunch coriander, finely chopped

View these products


  • Fry the chicken

    Heat a little oil in a wide-bottomed frying pan. Stir-fry the chicken in batches for approx. 4 mins., remove from the pan. Wipe the cooking fat from the pan and add a little oil. Stir-fry the Chinese cabbage and mushrooms in the same pan for approx. 2 mins. Add the curry paste and all other ingredients up to and including the stock, bring to the boil, add the chicken again, simmer on a medium heat for approx. 10 mins. Remove the lemongrass.
  • Cook the noodles

    Cook the noodles in salted water until al dente, drain. Mix the noodles with the chicken, scatter coriander over the top.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home