20 – Minute Chicken Panang Curry Noodle Bowls

• Gluten free

• Meat

  • 10 oz Chicken, boneless skinless

• Produce

  • 1 Cilantro and lime, wedges
  • 1/2 tsp Coriander, Powder
  • 1 tbsp Ginger
  • 1 Shallot
  • 4 cups Veggies, mixed

• Canned Goods

  • 3/4 cup Chicken broth
  • 1 can Coconut milk, full-fat
  • 3 tbsp Red curry paste

• Condiments

  • 2 tsp Fish sauce
  • 1 tbsp Peanut butter, creamy

• Pasta & Grains

  • 6 oz Flat rice noodles

• Baking & Spices

  • 1 tbsp Sugar

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Nuts & Seeds

  • 1/4 tsp Cumin, powder

Found on littlespicejar.com

Description

Ingredients

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

• 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!