• Follow Us
  • Facebook opens in a new window
  • Pinterest opens in a new window
  • You Tube opens in a new window




View this video on YouTube


  1. Cook pasta according to package directions (omitting the salt and fat). Drain pasta in colander.
  2. Coat a large pan with cooking spray. Add basil leaves, and cook over high heat until wilted, about 1 minute. Add chicken, breaking meat up with spatula. (If using dried basil, skip first step and add with meat.) Stir and cook until done, about 5 minutes.
  3. Add water chestnuts and vegetables, and stir. Cook until warm, 3 to 4 minutes.
  4. Add coconut milk and curry powder. Stir to combine and cook until just warm, about 1 minute. Remove from heat, add noodles, stirring to coat with mixture. Serve.

Additional Tips

Cooking Tips: Add a dash of cayenne powder or crushed red pepper flakes if you want a little spiciness in the curry.

Keep it Healthy:
Light coconut milk has 60% less calories and fat than regular coconut milk.

Tips: When using coconut milk, always be sure to shake the can before using because the coconut milk will have separated.

Leftover ingredients?
Search for the ingredient below and use the remaining amount in those recipes!

Nutritional Info

Nutritional Analysis
Per serving
Calories Per Serving
Total Fat
4.0 g
Saturated Fat
1.5 g
Trans Fat
0.0 g
Polyunsaturated Fat
0.5 g
Monounsaturated Fat
0.5 g
30 mg
79 mg
53 g
10 g
5 g
29 g
Price Per Serving


Related Recipes

Related Videos

View This Recipe on Mobile

Scan this QR code with your phone to take this recipe with you.