easy curry chicken noodle bowl
A new take on a classic recipe.
prep time
5 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 1/2 cups cubed cooked chicken leftover rotisserie chicken works great here
- 1/2 cup fresh cilantro chopped
- 1/4 cup water
- 2 small shallots
- 4 cloves garlic
- 1 - inch piece ginger peeled
- 2 tablespoons ancho chile powder
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1 tablespoon sweet chili sauce
- 1 tablespoon oil
- 1 - 14 oz can coconut milk
- 2 cups chicken stock
- 3 tablespoons brown sugar
- 2 tablespoons fish sauce
- 1 - lime juiced
- 2 ounces rice sticks
- - fresh cilantro, thai basil, sliced shallot and sweet chili sauce for garnish
How To Make easy curry chicken noodle bowl
-
Step 1In a food processor add the cilantro, water, shallot, garlic, ginger, chile powder, cumin, turmeric and sweet chili sauce. Process until a paste forms.
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Step 2Add oil to large pot and med high heat. Add the paste and cook 2 minutes. Add the coconut milk, chicken stock, fish sauce and brown sugar. Bring to boil and reduce to simmer and simmer 10 minutes.
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Step 3Add the noddles, chicken, and lime juice. Simmer until noodles are cooked. Serve garnished with cilantro, Thai basil, sliced shallots and sweet chili sauce
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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