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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 Tbsp. groundnut oil
- 6 shallots (peeled and sliced)
- 4 cloves garlic (sliced)
- 100 grams shitake mushrooms (sliced)
- 600 grams butternut squash (deseeded, peeled and cut into cubes)
- 1 tsp. ground turmeric
- 2 Tbsp. Thai red curry paste
- 400 mL coconut milk (Tinned)
- 250 mL chicken stock
- 350 grams chicken breast fillet (cut into chunks)
- 200 grams tenderstem broccoli (halved horizontally)
- 1 tsp. light brown sugar (Soft)
- 1/2 lime (juiced)
- 2 tsp. fish sauce (or to taste)
- 400 grams egg noodles
- 1 1/2 Tbsp. groundnut oil
- 6 shallots (peeled and sliced)
- 4 cloves garlic (sliced)
- 3.5 oz. shitake mushrooms (sliced)
- 21.2 oz. butternut squash (deseeded, peeled and cut into cubes)
- 1 tsp. ground turmeric
- 2 Tbsp. Thai red curry paste
- 14 1/8 floz coconut milk (Tinned)
- 8 3/4 floz chicken stock
- 12.3 oz. chicken breast fillet (cut into chunks)
- 7.1 oz. tenderstem broccoli (halved horizontally)
- 1 tsp. light brown sugar (Soft)
- 1/2 lime (juiced)
- 2 tsp. fish sauce (or to taste)
- 14.1 oz. egg noodles
- 1 1/2 Tbsp. groundnut oil
- 6 shallots (peeled and sliced)
- 4 cloves garlic (sliced)
- 3.5 oz. shitake mushrooms (sliced)
- 21.2 oz. butternut squash (deseeded, peeled and cut into cubes)
- 1 tsp. ground turmeric
- 2 Tbsp. Thai red curry paste
- 1 11/16 cups coconut milk (Tinned)
- 1 1/8 cups chicken stock
- 12.3 oz. chicken breast fillet (cut into chunks)
- 7.1 oz. tenderstem broccoli (halved horizontally)
- 1 tsp. light brown sugar (Soft)
- 1/2 lime (juiced)
- 2 tsp. fish sauce (or to taste)
- 14.1 oz. egg noodles
- 2 spring onions (chopped on the diagonal)
- 1 red chilli (Medium, halved, deseeded and cut into shreds)
- 2 Tbsp. fresh coriander
- 2 wedges lime
- 2 spring onions (chopped on the diagonal)
- 1 red chilli (Medium, halved, deseeded and cut into shreds)
- 2 Tbsp. fresh coriander
- 2 wedges lime
- 2 spring onions (chopped on the diagonal)
- 1 red chilli (Medium, halved, deseeded and cut into shreds)
- 2 Tbsp. fresh coriander
- 2 wedges lime
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