The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Creamy Thai Red Free-range Chicken Curry with Noodles
Fragrant curry paste, warm ginger, zingy lime, velvety coconut – all the flavours you love in a classic Thai red curry are here. Free-range British chicken are the protein of choice, while rice noodles mop up the sauce.
High protein
1/3 daily fibre
6 plants
Serving size
Ingredients
- 1 unwaxed lime
- 3 garlic clove
- 6 tbsp thai red curry paste (Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 1 handful of fresh coriander
- 80g creamed coconut
- 600g British Free Range chicken thighs
- 4cm fresh ginger
- 2 onion
- 2 pepper
- 160g baby corn
- 200g brown rice noodles (Brown Rice Flour, Water)
Nutritional Information
Calories: 669
Protein: 41g
Carbs: 58g
Fat: 32g
Creamy Thai Red Free-range Chicken Curry with Noodles
Fragrant curry paste, warm ginger, zingy lime, velvety coconut – all the flavours you love in a classic Thai red curry are here. Free-range British chicken are the protein of choice, while rice noodles mop up the sauce.
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Cooking Instructions
Before you start
- Boil a half-full kettle
- Pull out a large frying pan or wok, a large saucepan, a measuring jug, a grater & a sieve
Get started
- Thinly slice the peppers. Dice the onions into 2cm chunks. Finely grate the ginger and garlic. Cut the chicken into 3cm pieces
- Dissolve the creamed coconut in the jug with 400ml boiling water
Build the dish
- Heat the large frying pan or wok with 1 tbsp oil on medium-high heat. Once hot, add the chicken, pepper and onion and cook for 4 mins, until the veg is soft and golden. Season with salt and pepper
- Meanwhile, roughly chop the coriander. Halve the baby corn lengthways
Simmer the curry
- Add the curry paste, ginger and garlic to the pan and cook for 1 min, until fragrant
- Add the coconut mixture to the pan. Bring to the boil, then add the baby corn and simmer for 7 mins, until the sauce thickens and the chicken is cooked through
Time to noodle
- Meanwhile, bring the large saucepan filled with salted water to a boil
- Once boiling, add the noodles, then gently separate with a fork. Boil for 3-4 mins, until cooked. Drain, then rinse under cold water
Plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Stir half the coriander and the juice from half the lime through the curry. Season to taste. Add a splash of water if it's a little thick
- Serve the noodles into bowls, then spoon over the chicken curry. Sprinkle over the remaining coriander. Garnish with the remaining lime, cut into wedges
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