Curry Lemongrass Chicken Noodle Bowl
Curry lemongrass chicken noodle bowl is pure comfort for those days you aren't feeling the best or you just want a deliciously creamy and flavorful dinner!
Servings: 2 servings
Ingredients
- 2 tablespoons vegetable oil
- 2 medium bell peppers sliced into strips, red or orange
- ½ large onion sliced
- 2 cloves garlic minced
- 13.66 ounce (387 ml) can of coconut milk
- 7 ounce (199 g) coconut cream (half a 15.66 ounce can)
- 2 tablespoons lemongrass paste
- 3 tablespoons red curry paste
- 1 cup (237 ml) water
- 1 cup (237 ml) chicken stock
- 8 ounces (227 g) rice noodles
- 1 large chicken breast finely sliced
- 2 cups (140 g) loosely packed chopped bok choy
- Salt and pepper to taste
Instructions
- In a large heavy-bottomed pot over medium-high heat, add vegetable oil. Once oil has heated up, add bell peppers, onions, and garlic. Sauté until fragrant, about 2-3 minutes.2 tablespoons vegetable oil, 2 medium bell peppers, 1/2 large onion, 2 cloves garlic
- Carefully add coconut milk, coconut cream, lemongrass paste, curry paste, water, and chicken stock to the pot.13.66 ounce can of coconut milk, 7 ounce coconut cream, 2 tablespoons lemongrass paste, 3 tablespoons red curry paste, 1 cup water, 1 cup chicken stock
- Stir/whisk until everything is incorporated and smooth. Bring to a boil then add the rice noodles.
- Cook the rice noodles until softened.8 ounces rice noodles
- Reduce heat to a simmer then add the thinly sliced chicken breasts and bok choy. Cook until chicken until cooked through and bok choy has wilted, about 4-5 minutes.1 large chicken breast, 2 cups loosely packed chopped bok choy
- Season with salt and pepper, to taste.Salt and pepper
Nutrition
Serving: 1 serving | Calories: 737 kcal | Carbohydrates: 59 g | Protein: 24 g | Fat: 46 g | Fiber: 9 g | Sugar: 14 g
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