This delicious recipe for Thai Curry Noodles with Chicken is a creamy, tangy, Asian style curry that makes a simple supper – perfect for feeding the family.
My latest foodie obsession is all things curry. Growing up, my family never cooked any type of curry dish so it’s not something I tried cooking before moving here to the UK.
But Curries in the UK is like Chinese food in America. It’s the go-to takeout choice. For me, it was love at first taste and I’ve never looked back since!
I adore curry! It’s unique flavor always leaves me craving more.
My husband and I absolutely love Thai food. We recently ate at our local Thai restaurant and they had a curry noodle dish on the lunch specials menu. I just knew I had to try it! It was delicious and one of my favorite things to do is trying to re-create dishes I’ve ordered and loved.
This Thai Curry Noodles with Chicken recipe is definitely going to be a new favorite dish in our house! All of us loved it (even my little boy)! Despite its unique list of ingredients, it was really easy to make.
This dish is great for using up leftover chicken, but I do love the shortcut of using store-bought rotisserie chicken. Either way, you’ll end with a delicious noodle dish you’ll want to make again and again!
The heat in this Thai Curry Noodles with Chicken dish isn’t too hot (I remove the seeds from the peppers), but be aware that some curry pastes contain a lot of heat so take look at the ingredients before you decide on including the chili pepper. Enjoy!
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Thai Curry Noodles with Chicken
This recipe is creamy, tangy curry based on dishes from northern Thailand. It's a simple supper, perfect for feeding the family.
Ingredients
2
tablespoons
vegetable oil
2
teaspoons
ginger
grated
3
garlic cloves
, minced
1
red chili pepper
, sliced (optional)
1
tablespoon
Yellow Curry Paste
or Thai red Paste
1
tablespoon
McCormick Curry Powder
UK - Schwartz Mild Curry Powder
4
cups
chicken stock
1
cup
coconut milk
1
tablespoon
soy sauce
8
ounces
cooked chicken
, chopped
8
ounces
egg noodles
, cooked al dente according to package instructions
Lime Juice
(1 lime - approx 1 tablespoon)
1
tablespoon
cilantro
, chopped
Instructions
Heat the oil in a large pan over medium-high heat. Add the ginger and garlic and saute for about 30 seconds. Add the sliced chili peppers and saute another minute. Add the curry paste (be careful - it may splatter) and curry powder, and stir for another minute.
Stir in the chicken stock, cover the pot, and bring everything to a boil.
Once boiled, add the coconut milk and soy sauce, and bring back to boil again.
Add the chicken and noodles, and cook everything, un-covered, until the noodles are the desired softness.
Turn off the heat and stir in lime juice and cilantro.
Nutrition Facts
Thai Curry Noodles with Chicken
Amount Per Serving
Calories 622
Calories from Fat 288
% Daily Value*
Total Fat 32g
49%
Saturated Fat 20g
100%
Cholesterol 97mg
32%
Sodium 657mg
27%
Potassium 712mg
20%
Total Carbohydrates 53g
18%
Dietary Fiber 2g
8%
Sugars 5g
Protein 29g
58%
Vitamin A
15.9%
Vitamin C
22.1%
Calcium
6.1%
Iron
27.4%
* Percent Daily Values are based on a 2000 calorie diet.
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