Thai Green Chicken Curry Udon Noodles
colin lee
over 1 year ago
A delicious and flavorful dish that combines the bold flavors of Thai green curry with the comforting texture of udon noodles. This dish is perfect for a quick and satisfying meal.
Cooking Time
30 minutes
Serving Size
4 servings
Nutrition Per Serving
Cal
350
Protein
25g
Fat
15g
Sat Fat
10g
Carbs
30g
Chole
60mg
Fiber
4g
Sugar
6g
Sodium
800mg
Ingredients
- 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
- 4 ounces udon noodles
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- In a large pot, heat some oil over medium heat. Add the chicken and cook until browned, about 5 minutes. Remove from the pot and set aside.
- In the same pot, add the Thai green curry paste and cook for 1 minute until fragrant.
- Add the coconut milk, chicken broth, fish sauce, and brown sugar to the pot. Stir well to combine.
- Bring the mixture to a simmer and add the bell pepper and snap peas. Cook for 5 minutes until the vegetables are tender.
- Meanwhile, cook the udon noodles according to the package instructions. Drain and set aside.
- Return the cooked chicken to the pot and stir to combine. Cook for an additional 2 minutes to heat through.
- To serve, divide the udon noodles among bowls and ladle the curry mixture over the top. Garnish with fresh cilantro and serve with lime wedges.
- Enjoy!
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