Chicken Panang Curry Noodle Bowls

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

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DIRECTIONS:

1. PANANG CURRY PASTE: In a small bowl, combìne the ìngredìents for the paste and mìx usìng a spoon or a small spatula. Set asìde.
2. 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.
3. ... Full recipes: https://littlespicejar.com/chicken-panang-curry-noodle-bowls/

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