This super fast Thai Yellow Curry cheat saved my life the other evening! I’m not the most passionate cook (although I love baking and making sweet treats) so finding quick cheats to make a decent dinner is always a win in my house.
I had noticed this canned instant Thai Yellow Curry in our local grocery store and popped it in the shopping cart. Well it spent some time in the cupboard before I remembered it this week and quickly grabbed a few ingredients for dinner.
I defrosted a pack of boneless chicken breasts that morning and had a punnet of mushrooms in the fridge. (I love it when a plan comes together) I didn’t have any Thai noodles so I grabbed some spaghetti pasta from the pantry cupboard. And that was it!
Here’s how I made the meal….
Quick Cheat Thai Chicken & Mushroom Noodle Curry
INGREDIENTS
500g Fresh deboned Chicken Breasts
250g fresh button mushrooms
1 packet long spaghetti pasta (or whoever noodles you prefer.)
Oil
1 can Instant Thai Yellow Curry
Salt and pepper to taste
METHOD
Cook the noodles as per the instructions on the packet. My pasta noodles took 12 minutes in the microwave.
While the noodles cook:
Slice the chicken into bite sized cubes and brown in enough oil just to coat the bottom of your pan.
I sprinkled the chicken with garlic Black Pepper and Himalayan pink salt.
Slice the mushrooms and add them to the almost cooked chicken. Add more salt and pepper if needed.
Allow the Mushrooms to cook down and begin to brown with the chicken.
Add the instant Thai Yellow Curry to the pan and allow to simmer together for 10 minutes.
Strain the noodles and then serve into large bowls. Add the Thai chicken and mushroom curry over the noodles.
You could garnish with fresh chilli for a hot shot or cilantro for a fresh flavour.
My family devoured it and there was NOTHING LEFT! I am absolutely going to make this quick dish again. It had all the authentic Thai flavours of coconut, ginger and lemon.
Why make life harder than it already is when you can make a meal quickly and easily.
Hope you enjoyed it!
