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Photo of Chicken with yellow curry sauce and noodles by WW

Chicken with yellow curry sauce and noodles

7 - 8
PersonalPoints™ per serving
Total Time
20 min
Prep
5 min
Cook
15 min
Serves
4
Difficulty
Easy

Ingredients

Olive oil

1½ tsp

Yellow curry paste

2 tsp, Thai variety

Light canned coconut milk

1 cup(s), (250ml)

Lime juice

1 tsp

Brown sugar

1 tsp

Fish sauce

1 tsp

Skinless chicken breast

360 g, (Buy 400g), halved horizontally

Dried egg noodles

120 g

Green beans

400 g

Carrot(s)

3 medium, sliced

Bok choy

1 bunch(es), baby variety, quartered lengthways

Instructions

  1. Heat ½ tsp olive oil in a small saucepan over medium heat. Cook curry paste, stirring, for 30 seconds or until fragrant. Add coconut milk. Stir in lime juice, brown sugar and fish sauce. Simmer for 3-4 minutes or until mixture thickens slightly.
  2. Heat 1 tsp olive oil in a large non-stick frying pan over medium heat. Cook chicken for 2-3 minutes each side or until cooked through. Thickly slice.
  3. Meanwhile, cook noodles, beans and carrots in a large saucepan of boiling water for 2 minutes. Add baby bok choy, and cook for 1 minute. Drain.
  4. Divide noodles and vegetables among serving plates. Top with chicken and spoon over sauce. paste.

Notes

TIP: If you prefer a spicier curry, use a Thai green curry

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