Chiang Mai Chicken Curry Noodles

Preparation time: 15 Minutes | Cooking Time: 15 Minutes | Serves: 4

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  • 2 tbs grapeseed oil
  • 1 onion, thinly sliced
  • 1 clove garlic, crushed
  • ¼ cup red curry paste
  • ¼ tsp curry powder
  • ¼ tsp ground turmeric
  • 1 cup light coconut milk
  • 1 cup salt-reduced chicken stock
  • ¼ cup fish sauce
  • 2 chicken breasts, sliced into thin strips
  • 2 tbs light soy sauce
  • 2 tbs rice malt syrup
  • 2 tsp lime juice
  • 1 packet Slendier Soy Bean Spaghetti
  • ½ cup coriander leaves, roughly chopped
  • 2 spring onions, finely sliced
  • 1 long red chilli, split and finely sliced
  • fried shallots, to garnish


  1. Place a large non-stick wok over medium–high heat. Add the oil, onion, garlic, curry paste, curry powder and turmeric and stir fry briefly until onion is just soft, about 1 minute.
  2. Add the coconut milk, chicken stock and fish sauce and stir to combine. Bring to the boil, then reduce heat. Add the chicken strips and simmer until cooked through, about 6 to 7 minutes.
  3. Stir in the soy sauce, rice malt syrup and lime juice. Season to taste and adjust flavour if required. Keep warm until needed.
  4. Prepare the Soy Bean Spaghetti according to the directions on the packet. Drain and divide between 4 noodle bowls. Spoon chicken curry mixture over the noodles. Top with coriander leaves, spring onions and chilli.
  5. Garnish with fried shallots and serve.

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