20 – Minute Chicken Panang Curry Noodle Bowls

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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

DIRECTIONS: 

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