Chicken Curry Noodles
by: claire cary
These chicken curry noodles are a quick and easy weeknight dinner the whole family will love! They're veggie & protein packed and ready in just about 30 minutes.
Ingredients
- 1 tablespoon oil I used olive
- 1 pound ground chicken
- ½ teaspoon salt
- ½ teapsoon black pepper
- 1 shallot diced
- 1 red bell pepper sliced thinly
- 1 tablespoon minced garlic
- 1 tablespoon fresh grated ginger or 1 teaspoon dried
- 1 ½ tablespoons tomato paste
- 3-4 tablespoons red curry paste
- 1 15 ounce can light coconut milk
- 2 tablespoons low sodium tamari or soy sauce
- 10 ounces rice noodles
- 2 cups spinach
- Juice from 1/2 lime
- 4 tablespoons peanuts
- ½ cup chopped cilantro
Instructions
- Bring a large pot of salted water to a boil and cook noodles according to package instructions. Rinse with cold water after cooking to remove some of the starch.
- Meanwhile, heat the oil in a skillet over medium/high heat. Add in the ground chicken and cook for about 5-7 minutes to brown. Mix in the diced shallot and saute an additional 2-3 minutes.
- Add in the thinly sliced bell pepper, ginger and garlic and saute an additional 2-3 minutes. Mix in the tomato paste and let toast for about 1 minute.
- Finally, add in the can of coconut milk, curry paste and tamari/soy sauce. Reduce heat to low, let simmer for a few minutes, then add in the cooked noodles. Stir in the spinach to let it wilt, then mix in the lime juice.
- Taste and adjust as desired. Garnish with the peanut and cilantro and enjoy!
Notes
Not all curry pastes are created equal. Some are VERY spicy. I used 4 tablespoons because mine was more mild. Start with 3 and adjust as needed!
For a richer flavor, use full fat coconut milk.
Serving: 1bowl / Calories: 551kcal / Carbohydrates: 67g / Protein: 27g / Fat: 19g / Saturated Fat: 4g / Polyunsaturated Fat: 5g / Monounsaturated Fat: 9g / Trans Fat: 0.1g / Cholesterol: 98mg / Sodium: 1040mg / Potassium: 942mg / Fiber: 4g / Sugar: 3g / Vitamin A: 4307IU / Vitamin C: 46mg / Calcium: 74mg / Iron: 3mg
