Thai Red Curry Noodles

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Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4 servings
Calories: 538kcal

Ingredients

  • 1 tbsp Extra-virgin olive oil
  • 1/2 lb Chicken breast boneless skinless sliced thin
  • 3 cloves Garlic minced
  • 1/2 cup Red bell pepper diced
  • 1/4 cup Onion diced
  • 1 tbsp Fresh ginger grated
  • 2 cups Chicken broth
  • 2 tbsp Thai red curry paste
  • 1 cup Coconut milk (1 can is about 13.5oz)
  • 2 tbsp Lime juice fresh squeezed
  • 2 tsp Brown sugar
  • 2 cups Baby spinach
  • 8 oz Rice noodles
  • 1/2 cup Fresh cilantro
  • 4 slices Crusty bread toasted
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Instructions

  • Heat olive oil in a nonstick pan over medium heat. Sauté the chicken, garlic, pepper, onion, and ginger until the chicken starts to turn golden brown.
  • Add the broth, red curry, chicken, coconut milk, lime juice, and brown sugar. Stir well and bring to a low simmer until the chicken reaches an internal temperature of 160°F using a thermometer. Stir in the spinach.
  • In the meantime, cook the rice noodles according to the instructions on the package. Drain well and set aside.
  • Remove from the heat, stir the rice noodles into the pan until fully coated. Taste and adjust the seasoning with salt and pepper as needed. Garnish with cilantro. Serve with bread.

Nutrition

Calories: 538kcal | Carbohydrates: 72g | Protein: 20g | Fat: 19g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 767mg | Potassium: 657mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3329IU | Vitamin C: 42mg | Calcium: 80mg | Iron: 5mg

Thai Red Curry Noodles

No ratings yet
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4 servings
Calories 538 kcal

Ingredients
 
 

  • 1 tbsp Extra-virgin olive oil
  • 1/2 lb Chicken breast boneless skinless sliced thin
  • 3 cloves Garlic minced
  • 1/2 cup Red bell pepper diced
  • 1/4 cup Onion diced
  • 1 tbsp Fresh ginger grated
  • 2 cups Chicken broth
  • 2 tbsp Thai red curry paste
  • 1 cup Coconut milk (1 can is about 13.5oz)
  • 2 tbsp Lime juice fresh squeezed
  • 2 tsp Brown sugar
  • 2 cups Baby spinach
  • 8 oz Rice noodles
  • 1/2 cup Fresh cilantro
  • 4 slices Crusty bread toasted

Instructions
 

  • Heat olive oil in a nonstick pan over medium heat. Sauté the chicken, garlic, pepper, onion, and ginger until the chicken starts to turn golden brown.
  • Add the broth, red curry, chicken, coconut milk, lime juice, and brown sugar. Stir well and bring to a low simmer until the chicken reaches an internal temperature of 160°F using a thermometer. Stir in the spinach.
  • In the meantime, cook the rice noodles according to the instructions on the package. Drain well and set aside.
  • Remove from the heat, stir the rice noodles into the pan until fully coated. Taste and adjust the seasoning with salt and pepper as needed. Garnish with cilantro. Serve with bread.

Nutrition

Calories: 538kcalCarbohydrates: 72gProtein: 20gFat: 19gSaturated Fat: 12gTrans Fat: 1gCholesterol: 36mgSodium: 767mgPotassium: 657mgFiber: 3gSugar: 5gVitamin A: 3329IUVitamin C: 42mgCalcium: 80mgIron: 5mg
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