Thai Green Curry Noodles
User Reviews
3.5
4 reviews
Good
-
Prep Time
30 mins
-
Cook Time
15 mins
-
Total Time
45 mins
-
Servings
6 servings
-
Calories
971 kcal
-
Course
Main Course, Dinner
-
Cuisine
Asian
Thai Green Curry Noodles
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A warm bowl of Thai Green Curry Noodles is an irresistible change of pace from the usual chicken soup. It's utterly delicious and slurp-worthy.
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Ingredients
- 4 TB neutral cooking oil generic cooking oil
- 1 onion peeled and sliced into thin strips
- 6 garlic minced, fresh cloves
- 2 TB ginger grated, fresh
- 3 talks lemongrass inner white parts only, thinly sliced
- 8 TB green curry paste
- 2 cans coconut milk 14 oz each, unsweetened, Asian
- 2 cups chicken broth regular, high quality
- 6 TB fish sauce Asian
- 2 TB palm sugar brown sugar can be subbed if needed, but palm sugar is best
- 2 TB lime juice freshly squeezed
- 3 lbs chicken thigh cut into bite size pieces, or breast, boneless
- 8 lime leaves sliced OR zest of 1 large lime
- 8 oz bamboo shoots drained, canned, sliced
- 2 large bell pepper seeded and sliced, red
- ¼ cup basil leaves shredded, Thai variety
- ¼ cup cilantro chopped, leaves
- 1 lb rice noodles dry, wide, Thai
- chilies seeded and sliced, if you like heat, optional, 1-2
- lime wedges, for garnish
Instructions
- In a deep large pan or pot, add the cooking oil over medium high heat. Once hot, add garlic and onion, stirring until soft (2-3 min) Add ginger, lemongrass, curry paste, and optional chilies. Stir fry 30 seconds. Add coconut milk and chicken broth. Add fish sauce, palm sugar, and lime juice. Stir to combine; at this point, the flavor should be a nice balance of tangy, sweet, spicy, and salty. If needed, season with additional sugar, fish sauce, or lime to adjust the balance of flavors. (Dish can be made 1 day ahead up to this point. Flavors will meld and become much more concentrated the next day.)
- Add chicken, lime leaves (or zest,) bamboo shoots, and red bell peppers, stirring well. If using them, add chilies. Bring liquid to a boil and immediately reduce to medium-low for a low boil. Simmer 5-10 min. uncovered, or just until chicken is cooked through, stirring occasionally. Don't overcook the chicken.
- Turn heat off. Add basil and cilantro, stirring to combine. Cover to keep warm.
- Meanwhile, cook rice noodles according to package instructions. Drain and divide into individual bowls. Ladle on the warm chicken curry and serve immediately. Garnish with lime wedges, if desired.
Nutrition Information
Show Details
Calories
971kcal
(49%)
Carbohydrates
83g
(28%)
Protein
52g
(104%)
Fat
48g
(74%)
Saturated Fat
28g
(140%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
11g
(55%)
Trans Fat
0.1g
(5%)
Cholesterol
217mg
(72%)
Sodium
2075mg
(86%)
Potassium
1185mg
(25%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
5026IU
(101%)
Vitamin C
78mg
(87%)
Calcium
120mg
(12%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 971 kcal
% Daily Value*
| Calories | 971kcal | 49% |
| Carbohydrates | 83g | 28% |
| Protein | 52g | 104% |
| Fat | 48g | 74% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 217mg | 72% |
| Sodium | 2075mg | 86% |
| Potassium | 1185mg | 25% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 5026IU | 101% |
| Vitamin C | 78mg | 87% |
| Calcium | 120mg | 12% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.5
4 reviews
Good
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