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quick curry recipe, rice noodle and chicken curry

Nutty Chicken Curry

This easy-to-make Chicken Curry is packed with nutritious ingredients and our delicious Forty Thieves Almond Butter.

Prep

15 minutes

Cook

30 minutes

Serves

4 people
Recipe by:

Appetise

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INGREDIENTS:

2 tbsp Canola Oil
500 g Chicken Breasts (Boneless, Skin Off) diced
1 Onion finely chopped
2 cloves of Garlic crushed
3 cm Fresh Ginger grated
2 tbsp Thai Yellow Curry Paste
2 Carrots diced
350 g Pumpkin diced
60 g Baby Spinach Leaves
1 × 400ml Can Of Coconut Milk
½ C Chicken Stock
3 tbsp Forty Thieves Almond Butter
150 g Rice Stick Noodles
3 tbsp Crispy Fried Shallots
½ handful Fresh Coriander

METHOD:

  1. Heat the oil in a large pot over medium-high heat.
  2. Add the chicken and cook until it’s browned on all sides, about 5-7 minutes.
  3. Remove the chicken from the pan and set aside.
  4. In the same pan, add the onion, garlic, and ginger and cook for 3 minutes. Then stir through the curry paste and cook for a further minute.
  5. Add the carrots and pumpkin to the pan. Cook for about 3-4 minutes, stirring occasionally.
  6. Return the cooked chicken to the pot, pour in the coconut milk, stock, almond butter, stirring to combine everything evenly. Season with salt and pepper to taste.
  7. Reduce the heat to medium-low and let the curry simmer for about 15 minutes, or until the vegetables are tender.Stir occasionally.
  8. Stir in the spinach and cook for an additional 2-3 minutes, until the spinach is wilted.
  9. While the curry is cooking, cook the rice noodles according to packet instructions.
  10. Serve the curry with rice noodles on the side, sprinkle with crispy shallots and coriander.

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