Golden Thai Curry Noodles with Coconut Milk
User Reviews
5
Golden Thai Curry Noodles with Coconut Milk
Description
Golden Thai Curry Noodles with Coconut Milk brings together tender chicken breast slices and a rainbow of vegetables including carrots, red bell pepper, onions, and broccoli florets. The dish is cooked in olive oil and finished with a seasoning blend of curry powder, turmeric, coriander, ginger, and coconut sugar. These spices mingle in coconut milk to create a creamy, subtly sweet sauce that envelopes the noodles and ingredients. The dish is simmered briefly to soften the broccoli and allow flavors to combine.
The flavor profile is mildly spicy and savory, with the turmeric and curry powder giving warmth and depth while the coconut milk adds creaminess to the sauce. The noodles soak up the sauce and help tie the dish together, while the scrambled eggs add a soft texture contrast among the crisp-tender vegetables.
Golden Thai Curry Noodles make a filling dinner or lunch that highlights a fusion of Thai-inspired flavors. The dish holds well and can be topped with fresh basil and lime for brightness, making it a well-rounded meal with protein, vegetables, and noodles in a satisfying sauce.
Variations include using zucchini noodles for a lower-carb option or substituting tofu for chicken to make the dish vegetarian. The careful balance of spices and ingredients allows for adjustment of heat and richness based on preference.
Ingredients
- 3-4 Tbsp olive oil divided
- 1 lb. chicken breast pounded to 1-inch thickness and cut into thin, 2-inch slices
- 2 cloves garlic crushed
- 3 carrot cut into thin slices
- 1 red bell pepper cut into 1-inch slices
- 1 small sweet onion cut into 1-inch slices
- 2 egg whisked
- 1 ½ cup broccoli cut into florets
- 2 oz. cans coconut milk full-fat or light^
- 1 Tbsp. sriracha or chili paste
- ⅓ cup soy sauce Tamari, or liquid aminos
- 1 Tbsp. rice vinegar
Curry Spice Mix:
- 2 Tbsp. curry powder mild
- 2 tsp. Turmeric ground
- ½ tsp. Coriander ground
- ¼ tsp. ginger ground
- ¾ tsp. salt
- 2 Tbsp. coconut sugar or white sugar
- 8 oz. rice noodles cooked according to package directions**
- basil
- green onions
- lime
- See this recipe in Healthy Meal Plan #3
Instructions
- In a large skillet or wok place 1-2 tablespoons olive oil and chicken. Cook over medium heat for 5-6 minutes, or until chicken is almost cooked through. Remove chicken from skillet and place on a paper towel lined plate until ready to use.
- In the same skillet or wok place 1-2 tablespoons olive oil. Add garlic and saute for 1 minute over medium-low heat.
- Add carrots and saute for 1 minute. Add bell peppers and saute for 1 minute. Add onions and saute vegetables for 2-3 minutes.
- Push vegetables to the side of the skillet or wok. Add whisked eggs and scramble for 1 minute. Toss vegetables and eggs together.
- In a small bowl combine curry, turmeric, coriander, ginger, salt and sugar. Toss to combine.
- Add seasoning mix, 1 ½ cans of coconut milk, soy sauce, and vinegar to the skillet. Stir to combine.
- Add broccoli to skillet and cover with a lid. Let vegetables simmer for 5 minutes over medium-low heat.
- Stir in cooked noodles and stir until combined. Add additional coconut milk if needed.
- Serve with basil, green onions, and limes. Enjoy! See this recipe in Healthy Meal Plan #3.
Notes
- Substitute zucchini noodles for rice noodles to make a Paleo or low-carb version.
- To make this recipe vegetarian or vegan, replace chicken with tofu and omit the eggs.
- Use full-fat or light coconut milk according to nutritional preference; full-fat yields a richer sauce.
- Adjust sriracha quantity to your desired heat level.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 464 kcal
% Daily Value*
| Calories | 464kcal | 23% |
| Carbohydrates | 49g | 16% |
| Protein | 22g | 44% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 102mg | 34% |
| Sodium | 1327mg | 55% |
| Potassium | 660mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 5410IU | 108% |
| Vitamin C | 29.5mg | 33% |
| Calcium | 78mg | 8% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
