Thai Green Chicken Curry Udon Noodles

About this recipe

This modern rendition of Thai Green Chicken Curry Udon Noodles brings together the aromatic intensity of green curry and the satisfying chew of udon. Perfect for anyone looking for a quick yet exotic meal, it incorporates fresh vegetables and succulent chicken for a delightful culinary journey.

Ingredients

• 2 tablespoons vegetable oil
• 2 boneless, skinless chicken breasts, thinly sliced
• 2 tablespoons Thai green curry paste
• 1 can (14 ounces) coconut milk
• 1 cup chicken broth
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 red bell pepper, thinly sliced
• 1 cup snap peas, trimmed
• 4 ounces udon noodles
• Fresh cilantro, for garnish
• Lime wedges, for serving

Directions

1. 1

   Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Add the chicken and cook until browned, about 5 minutes. Remove and set aside.

2. 2

   In the same pot, add another tablespoon of oil and the Thai green curry paste; cook for 1 minute until fragrant.

3. 3

   Stir in the coconut milk, chicken broth, fish sauce, and brown sugar. Bring to a simmer.

4. 4

   Add the bell pepper and snap peas; cook for 5 minutes until vegetables are tender.

5. 5

   Cook the udon noodles according to package instructions; drain and set aside.

6. 6

   Return the chicken to the pot and stir to combine; cook for an additional 2 minutes until heated through.

7. 7

   Divide the udon noodles among serving bowls, ladle the curry over, and garnish with fresh cilantro. Serve with lime wedges.