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Thai Green Curry Noodles
10m
15m
4
Why you’ll love it 😋
Somewhere between a curry, a noodle bowl and the best decision you'll make all week. Creamy coconut broth, slurp-worthy noodles and enough flavour to wake up your tastebuds from their winter hibernation. Warning: going in for seconds is highly likely.
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Ingredients 🛒
Shop at an ALDI price
- Rice noodles200 g
- Olive oil 1 tbsp
- Onion, thinly sliced 1
- Garlic, minced 2 cloves
- Ginger, grated 1 tbsp
- Green curry paste 3 tbsp
- Coconut milk400 ml
- Chicken bone broth 2 cups
- Chicken breast, thinly sliced 300 g
- Capsicum, thinly sliced 1
- Fish sauce 1 tbsp
- Brown sugar1 tbsp
- Lemon juice1 tbsp
- Basil½ cup
- Coriander¼ cup
- Spring onions, sliced2
- Lime wedgesTo serve
Method ⏲️
A fragrant green curry broth poured over silky noodles.
Step 1: Prep your noodles
Cook 200 g rice noodles following your packet directions. Drain your noodles, rinse briefly, and divide them between 4 bowls so they’re ready for all that lovely curry.
Step 2: Build your base
Heat 1 tbsp olive oil in a large pan over medium heat. Cook 1 sliced onion for 2 minutes, then add 2 minced garlic cloves, 1 tbsp ginger and 3 tbsp green curry paste. Stir for 1 minute until fragrant.
Step 3: Simmer your curry
Pour in 400 ml coconut milk and 2 cups chicken bone broth, then stir in 1 tbsp fish sauce, 1 tsp brown sugar and 1 tbsp lemon juice. Add 300 g chicken breast and 1 sliced capsicum, then simmer for 5-7 minutes until your chicken is cooked through.
Step 4: Finish & serve
Stir ½ cup basil into your curry, then ladle it over your noodles. Top your bowls with ¼ cup coriander, 2 sliced spring onions and lime wedges. Grab your chopsticks and get stuck in while it’s steamy.
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