Quick and Easy Chicken Panang Curry Noodle Bowls

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Quick and Easy Chicken Panang Curry Noodle Bowls – Simple 20 – minute chicken panang curry noodle bowls with veggies. Warm panang curry noodle sauce all cozied up with noodles and your favorite sautéed veggies. Perfect for chilly, weeknight dinners!

 

 

Servings: 3

Ingredients

Panang Curry Paste:

  •  3 tablespoons red curry paste
  •  1 tablespoon creamy peanut butter
  •  1/2 teaspoon coriander powder
  •  1/4 teaspoon cumin powder

Curry Noodle Bowls:

  •  1 tablespoon coconut oil
  •  1 shallot, minced
  •  1 tablespoon grated ginger
  •  1 can (15 ounces) full fat coconut milk
  •  10 – 12 ounces boneless skinless chicken, thinly sliced
  •  3/4 cup chicken broth
  •  2 teaspoon fish sauce
  •  1 tablespoon sugar
  •  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

Instructions

  1. PANANG CURRY PASTE: In a small bowl, combine the ingredients for the paste and mix using a spoon or a small spatula. Set aside.
  2. 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.
  3. 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.
  4. ASSEMBLE: Place the prepared noodles in a bowl, top with the sauteed veggies and the prepared curry. Serve with cilantro and lime wedges!

 

Notes

  • To make this a 20-minute recipe, I used cleaned and cut veggies found in the refrigerated section of the grocery store. You can also prep your own veggies, but keep in mind that this will take you longer than the 20 minutes for the recipe.
  • You can use just about anything you like for the mixed veggies, oven-roasted, diced potatoes. Zucchini, corn, cabbage mix, and sliced onions are some other veggies that would taste great!

 

 

Quick and Easy Chicken Panang Curry Noodle Bowls

Quick and Easy Chicken Panang Curry Noodle Bowls - Simple 20 – minute chicken panang curry noodle bowls with veggies. Warm panang curry noodle sauce all cozied up with noodles and your favorite sautéed veggies. Perfect for chilly, weeknight dinners!
Print Recipe
Servings 3 servings

Ingredients
  

Panang Curry Paste:

  • 3 tablespoons red curry paste
  • 1 tablespoon creamy peanut butter
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon cumin powder

Curry Noodle Bowls:

  • 1 tablespoon coconut oil
  • 1 shallot minced
  • 1 tablespoon grated ginger
  • 1 can 15 ounces full fat coconut milk
  • 10 - 12 ounces boneless skinless chicken thinly sliced
  • 3/4 cup chicken broth
  • 2 teaspoon fish sauce
  • 1 tablespoon sugar
  • 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

Instructions
 

  • 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!

Notes

  • To make this a 20-minute recipe, I used cleaned and cut veggies found in the refrigerated section of the grocery store. You can also prep your own veggies, but keep in mind that this will take you longer than the 20 minutes for the recipe.
  • You can use just about anything you like for the mixed veggies, oven-roasted, diced potatoes. Zucchini, corn, cabbage mix, and sliced onions are some other veggies that would taste great!

 

 

 

 

 

 

 

 

 

 

 

Source: littlespicejar.com

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