Thai curry with noodles and chicken

Total time: 25m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 614 Kcal, 37g Protein, 72g Carbohydrates, 18g Fat


  • Noodles
  • 350 g Chinese noodles
  • salted water, boiling
  • Curry
  • 1 tbsp dark sesame oil
  • 1 stick lemongrass, crushed
  • 300 g diced chicken
  • 1 red chilli pepper, deseeded, cut into rings
  • 150 g shiitake mushrooms, sliced
  • 1 cm ginger, finely grated
  • 2.5 dl coconut milk
  • 1.5 tbsp yellow curry paste
  • 400 g Chinese cabbage, shredded
  • 2 tbsp soy sauce
  • To serve & garnish
  • 3 tbsp wasabi nuts, coarsely chopped

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  • Noodles

    Cook the noodles in salted water until al dente as per the packet instructions, drain, rinse in cold water.
  • Curry

    Heat the oil in a wok or a wide frying pan, stir fry the chicken and lemongrass for approx. 3 mins. Add the chilli pepper and mushrooms, stir fry for a further 2 mins. Add the ginger, curry paste and coconut milk, bring to the boil, then simmer for approx. 2 mins. Add the cabbage, noodles and soy sauce, mix well, heat gently.
  • To serve & garnish

    Plate up the Thai curry, sprinkle with the wasabi nuts.

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Products used in this recipe

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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.

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