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Thai Green Chicken Curry With Noodles | Marion's Kitchen
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Prep Time
10m
Cook Time
20m
Total Time
30m
This Thai Green Chicken Curry with Noodles recipe features tender chicken, flavorful curry paste, and fragrant coconut milk. With the perfect blend of Thai herbs and spices, it's an easy and delicious meal. Serve over a bed of vermicelli noodles for a satisfying and authentic Thai dish.
Ingredients
Servings:
4
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Marion’s Kitchen Thai Green Curry Meal Kit, Which Includes
Steps
1
Cook noodles in boiling water according to packet instructions, then rinse under cool water to bring the temperature down and to stop them cooking further. Drain and divide among serving bowls.
2
To make the curry, heat the oil over medium heat and fry my THAI GREEN CURRY PASTE for about a minute or until it starts to smell yummy.
3
Pour in the creamy COCONUT MILK and 1 cup of water. Then add the dried Thai herbs & chilli (leave the chillies out if you want a mild curry or chop them up if you want a spicier curry). Wait for the curry to start simmering again.
4
Drain and discard the liquid from the BAMBOO SHOOTS, then add them to the curry along with the chicken and eggplants. Simmer for 10-15 minutes or until the chicken is cooked through and the eggplants have softened slightly.
5
Spoon the hot chicken curry over noodles. Top each serving with fresh basil and a sprinkle of fresh chilli (if using), then serve.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories0kcal0%
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Fat0g0%
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Saturated Fat0g0%
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Carbohydrates0g0%
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Fiber0g0%
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Sugar0g0%
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Protein0g0%
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Cholesterol0mg0%
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Sodium0mg0%
Percent Daily Values are based on a 2,000 calorie diet.