Thai-style Chicken with Noodles

Diana Henry’s Thai-style Chicken, Shitake and Tenderstem Brocolli with Noodles and Coconut Broth is so delicious you will want to make this a regular feature on your menu!

Diana says: “This is an incredibly quick, no hassle meal yet it seems on serving as if you have made quite an effort. It’s also a complete meal in a bowl so there’s no washing up. Its sweetness appeals to children and you can leave off the hot chilli garnish when serving the youngest members of the family. I also make it with leftover chicken and leftover pork. Tenderstem is a perfect ingredient for any kind of broth or curry as you can add it near the end and cook it briefly so it provides both freshness and colour, not to mention its well known health giving qualities.”

Serves: 4 to 6

Preparation time: 15-20 minutes

Cooking time: 25 minutes

You’ll need:

1½ tbsp groundnut oil

6 shallots, peeled and sliced

4 cloves garlic, sliced

100g shitake mushrooms, sliced

600g butternut squash, deseeded, peeled and cut into cubes

1 tsp ground turmeric

1 or 2 tbsp Thai red curry paste (depending on strength of paste)

400ml tinned coconut milk

250ml chicken stock

350g chicken breast fillet, cut into chunks

200g Tenderstem broccoli, halved horizontally

½ – 1 tsp soft light brown sugar

Juice of ½ lime

2 tsp fish sauce, or to taste

400g egg noodles

To finish off:

2 spring onions, chopped on the diagonal

1 medium red chilli, halved, deseeded and cut into shreds

2 tbsp fresh coriander

wedges of lime

What to do:

Put the oil into a large wok and fry the shallots, garlic, mushrooms and butternut squash until they are golden – it will take about 3 minutes.

Add the turmeric and curry paste. Stir around and cook for a minute until the spices become fragrant.

Add the coconut milk and the stock and bring to a simmer. Cook for 10 minutes (the squash should feel quite soft) then add the chicken and Tenderstem broccoli and cook for another 5 minutes. The squash should be completely tender and the chicken cooked through. You can add more stock or water if you would like it to be ‘soupier’.

Season with the sugar, lime and fish sauce and adjust to your taste – you may want to add more lime or even a little more sugar. You want a balance of hot, sour, salty and sweet.

Cook the noodles according to the instructions on the packet. Once cooked, divide the noodles between four or six bowls, spoon the chicken over them, and top with the spring onion, chilli and coriander. Offer wedges of lime to serve.

Recipe by:

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Mother of three grown-up daughters I am the ultimate multi-tasker and am passionate about my role as Silversurfers Website Editor and Social Media Manager. Always on the lookout for all things that will interest and entertain our community. Fuelling fun for the young at heart!

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5th Feb 2014
Thanks for voting!
This is actually quite a good recipe but there seem to be a number of problems.

Firstly it does not say what size cubes the Chicken and Squash should be - I assumed 1".

Secondly it does not mention cooking temperature for the first stage, I chose "Medium".

Given the large amount of veg in the first stage I used a Le Creuset casserole rather than a saucepan, but after 3 minutes the veg was nowhere near "golden" as suggested. In fact after twice that time it was still just blanching in the steam the veg gave off. If I do this again I will use a Wok and cook at high heat.

Lastly, I could not find "Tenderstem" Broccoli so I substituted "Sweetstem". As this was quite thin I did not "slice it horizontally" which could explain why the stems took 20 minutes cooking to become tender enough to eat.

Fortunately, the Broccoli, Squash and Chicken were just about right at the end with a bit of bite and texture, so I suggest the cooking times may be a bit optimistic.


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