Description
Indulge in the rich and creamy flavors of this Chicken Curry Noodles recipe. A delicious fusion of Asian-inspired spices and ingredients come together in a satisfying dish that’s perfect for a cozy dinner.
Ingredients
Scale
For the Chicken Curry:
- 2 tablespoons vegetable oil
- 1 pound boneless skinless chicken breast, cut into strips
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 teaspoon curry powder
- 1 can (13.5 ounces) coconut milk
- 1 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
Additional Ingredients:
- 8 ounces rice noodles or egg noodles, cooked
- 1 red bell pepper, thinly sliced
- 1 cup snap peas
- 1 medium carrot, julienned
- 1/4 cup chopped fresh cilantro
- 2 green onions, sliced
- Lime wedges for serving
Instructions
- Cook the Chicken: Heat oil in a skillet, cook chicken until golden, then set aside.
- Prepare the Curry Base: Sauté onion, garlic, and ginger. Add curry paste, coconut milk, broth, soy sauce, and sugar. Simmer.
- Add Vegetables: Stir in bell pepper, snap peas, and carrot. Cook until tender-crisp.
- Combine: Return chicken to skillet, add cooked noodles. Toss to coat in curry sauce.
- Serve: Garnish with cilantro, green onions, and lime wedges. Enjoy!
Notes
- You can substitute shrimp or tofu for the chicken.
- Adjust spice levels by adding more curry paste or a dash of chili flakes.
- For creamier noodles, stir in 2 tablespoons of peanut butter while simmering the sauce.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired, Fusion
Nutrition
- Serving Size: about 2 cups
- Calories: 540
- Sugar: 9 g
- Sodium: 960 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 85 mg
