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Photo of Green curry chicken and coconut noodles by WW

Green curry chicken and coconut noodles

Total Time
15 min
5 min
10 min


Fresh rice noodles

440 g

Olive oil

2 tsp

Skinless chicken breast

500 g, stir-fry strips

Green curry paste

2 tbs

Green shallot(s)

4 individual, thinly sliced

Baby corn

125 g, halved lengthways

Vegetable mix, non-starchy, frozen

400 g

Light canned coconut milk

165 ml

Bean sprouts

1 cup(s), (80g)

Fresh coriander

cup(s), leaves, loosely packed


1 medium, wedges


  1. Fill and boil the kettle. Place noodles in a large heatproof bowl. Cover with boiling water and set aside for 2 minutes or until tender, separating with a fork. Drain.
  2. Meanwhile, heat a wok over high heat. Add half the oil and heat for 20 seconds. Stir-fry chicken, in batches, for 2 minutes or until browned. Transfer to a plate.
  3. Add remaining oil to wok and heat for 20 seconds. Stir-fry curry paste for 1 minute or until fragrant. Add shallots, corn and stir-fry vegetables and stir-fry for 1 minute or until vegetables are coated in paste. Add coconut milk and simmer, covered, for 5 minutes or until vegetables are tender. Add noodles and bean sprouts and toss to combine. Top with coriander and serve with lime cheeks.


TIPS: Suitable for leftovers. Store in an airtight container in the fridge for up to 2 days. Add it: 1 tbs chopped pepitas (pumpkin seed kernels) with coriander in Step 3. Swap it: Chicken for 500g lean pork fillet (thinly sliced).