Panang Curry w/ Chicken & Noodles

Panang Curry w/ Chicken & Noodles

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Course: Main Course
Cuisine: Thai
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 394kcal

Ingredients

  • 1/4 cup Red Chilies
  • 3/4 cup Red Onion
  • 3 Garlic Cloves
  • 1 Lemongrass Stalk
  • 2 tbsp Ginger Root
  • 2 tbsp Lime Juice
  • 1 tbsp Cilantro
  • 2 cup Matchstick Carrots
  • 2 cup Red Bell Pepper
  • 1 pkg Pad Thai Noodles
  • 1/4 cup Crunchy Peanut Butter
  • 2 tbsp Coconut Oil
  • 1 12.5 oz can Coconut Milk
  • 1/4 cup Chicken Broth
  • 1 tbsp Honey
  • 2 tsp Hoisin Sauce
  • 1 lb Boneless & Skinless Chicken Breast

Seasoning

  • 1/4 tsp Ground Cumin
  • 1 tbsp Chili Pepper Flakes

Instructions

  • Curry Paste: Add the following ingredients into a blender and blend until smooth: Thai Chilies, 1 Tbsp Ginger Root, Garlic Cloves, 1/4 cup Onion, Cilantro, Lemongrass, Lime Juice, Peanut Butter, Cumin and water if needed to achieve runny consistency.
  • Boil water and cook noodles. Meanwhile, in a large skillet over medium-high heat bring coconut oil up to temperature. In a small food processor, mince 1/2 cup onion and 1 Tbsp Ginger Root. Add onion and ginger to skillet and cook for [cooked-timer minutes="2"]2 Minutes[/cooked-timer]. Add Matchstick Carrots and Thinly Sliced Bell Pepper and cook for another [cooked-timer minutes="4"]4 Minutes[/cooked-timer]. Add Thinly sliced Chicken Breast and cook for another [cooked-timer minutes="7"]7 Minutes[/cooked-timer]. Add the Curry Paste, Coconut Milk and Chicken Broth and allow to simmer for [cooked-timer minutes="10"]10 Minutes[/cooked-timer]. Finally, mix in the Honey, Hoisin Sauce, Lime Juice and Chili Pepper Flakes
  • Add in Cooked Pad Thai Noodles and toss until thoroughly mixed. Serve while hot with Cilantro leaves and Sesame Seeds or Crushed Peanuts if you have them.

Nutrition

Calories: 394kcal | Carbohydrates: 28g | Protein: 31g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 73mg | Sodium: 346mg | Potassium: 1074mg | Fiber: 6g | Sugar: 16g | Vitamin A: 14127IU | Vitamin C: 121mg | Calcium: 50mg | Iron: 2mg
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Adapted from “Panang Curry Chicken and Noodle Bowl” from Coconut Oil: 65 Recipes for Cooking Clean by Ritika Gann

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