20 – Minute Chicken Panang Curry Noodle Bowls
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 3
- 1 shallot, minced
- 1 tablespoon sugar
- 1 tablespoon coconut oil
- 3/4 cup chicken broth
- 1 tablespoon grated ginger
- 1/4 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1 tablespoon creamy peanut butter
- 3 tablespoons red curry paste
- 1 can (15 ounces) full fat coconut milk
- 10 – 12 ounces boneless skinless chicken thinly sliced
- 2 teaspoon fish sauce
- 4 cups mixed veggies (i used broccoli carrots, shiitake mushrooms, peppers)
- 6 ounces flat rice noodles (prepared to package directions)
- chopped cilantro and lime wedges for serving
- Carbohydrate 5.31964000072105 g
- Cholesterol 230 mg
- Fat 54.0465791666971 g
- Fiber 2.55567505272398 g
- Protein 59.3155241667405 g
- Saturated Fat 17.7697272500082 g
- Serving Size 1 1 serving (388g)
- Sodium 1690.93500235954 mg
- Sugar 2.76396494799707 g
- Trans Fat 4.54378966667638 g
- Calories 751 calories
PANANG CURRY PASTE: In a small bowl, combine the ingredients for the paste and mix using a spoon or a small spatula. Set aside. CURRY: Heat the oil in a sauce pan, add the shallots and sauté for 3-4 minutes or until the shallot become soft and translucent. Add the ginger and cook for 30 seconds before adding in 1/4 of the coconut milk along with the prepared curry paste. Cook the paste mixture for 1 minute. Add the chicken and stir to coat, cooking for 2-3 minutes. If at any point the sauce begins to stick to the pan, use a couple tablespoons of the broth to deglaze the pan. The coconut milk/chicken broth mixture will start to evaporate leaving a thick paste. Add in the rest of the coconut milk, chicken broth, fish sauce, and sugar and allow the sauce to simmer on low for 5-10 minutes while you prepare the veggies. VEGGIES: Heat a large skillet over medium high heat. Drizzle in a little olive oil and add the veggies. Sauteé for just 3-5 minutes or until the veggies brighten in color. ASSEMBLE: Place the prepared noodles in a bowl, top with the sauteed veggies and the prepared curry. Serve with cilantro and lime wedges!
