Famous curry from Noodle House

Name: Famous curry from Noodle House
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Asian, Thai
Ingredients: 500g chicken breast; 1 cup rice, uncooked (200g); Pak or bok choy; Spring onions; Chilli paste/oil to serve, optional; 1 tbs butter (15g); 2 tsp Thai yellow curry paste; 1 can light coconut milk; 1 tsp onion powder; 1/2 tsp curry powder; 1/2-1 tsp sugar, optional; 1/2 tbs soy sauce; 1-2 tsp corn flour + 1 tbs water

4 steps

Prep:5minCook:30min

Recreating the viral curry from Noodle House in Broadbeach, QLD! such an easy, healthy and yummy dinner you can whip up in 30 mins

Updated at: Mon, 12 Aug 2024 11:08:22 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories440.4 kcal (22%)

Total Fat18 g (26%)

Carbs43.6 g (17%)

Sugars0.7 g (1%)

Protein24 g (48%)

Sodium333.4 mg (17%)

Fiber1.4 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

500gchicken breast

1 cuprice

Sauce

15gbutter

2 tspThai yellow curry paste

1can light coconut milk

1 tsponion powder

½ tspcurry powder

½ tspsugar

optional

½ Tbssoy sauce

1 tspcorn flour

1 Tbswater

Instructions

Step 1

Poach the chicken: Bring a saucepan of water to the boil. Once boiling add the chicken, place a lid on and it bring back up to the boil. Immediately remove saucepan from heat and set aside for 20 mins for the chicken to cook, then slice.

Step 2

Prep rice & veg: cook the rice per packet instructions and steam the veggies.

Step 3

For the sauce: melt the butter and curry paste together in a saucepan over low heat. Mix the corn flour and water together in a bowl to form a slurry paste then add it to the pan with the remaining ingredients. Mix well and for 10 mins until sauce thickens.

Step 4

To serve: Divide rice, veggies and chicken between bowls, top with curry sauce and drizzle with chilli oil.

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