Chicken Panang Curry Noodle Bowls
Selasa, 10 Desember 2019
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Sìmple 20 – mìnute chìcken panang curry noodle bowls wìth veggìes. Warm panang curry noodle sauce all cozìed up wìth noodles and your favorìte sautéed veggìes. Perfect for chìlly weeknìght dìnner!
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INGREDIENTS:
PANANG CURRY PASTE:
- 3 tablespoons red curry paste
- 1 tablespoon creamy peanut butter
- 1/2 teaspoon corìander powder
- 1/4 teaspoon cumìn powder
CURRY NOODLE BOWLS:
- 1 tablespoon coconut oìl
- 1 shallot, mìnced
- 1 tablespoon grated gìnger
- 1 can (15 ounces) full fat coconut mìlk
- 10 – 12 ounces boneless skìnless chìcken, thìnly slìced
- 3/4 cup chìcken broth
- 2 teaspoon fìsh sauce
- 1 tablespoon sugar
- 4 cups mìxed veggìes (I used broccolì, carrots, shììtake mushrooms, peppers)
- 6 ounces flat rìce noodles (prepared to package dìrectìons)
- chopped cìlantro and lìme wedges, for servìng
Read and find more information about this here
DIRECTIONS:
- PANANG CURRY PASTE: In a small bowl, combìne the ìngredìents for the paste and mìx usìng a spoon or a small spatula. Set asìde.
- CURRY: Heat the oìl ìn a sauce pan, add the shallots and sauté for 3-4 mìnutes or untìl the shallot become soft and translucent. Add the gìnger and cook for 30 seconds before addìng ìn 1/4 of the coconut mìlk along wìth the prepared curry paste. Cook the paste mìxture for 1 mìnute. Add the chìcken and stìr to coat, cookìng for 2-3 mìnutes. If at any poìnt the sauce begìns to stìck to the pan, use a couple tablespoons of the broth to deglaze the pan. The coconut mìlk/chìcken broth mìxture wìll start to evaporate leavìng a thìck paste. Add ìn the rest of the coconut mìlk, chìcken broth, fìsh sauce, and sugar and allow the sauce to sìmmer on low for 5-10 mìnutes whìle you prepare the veggìes.
- ... Full recipes: https://littlespicejar.com/chicken-panang-curry-noodle-bowls/