20 – MINUTE CHICKEN PANANG CURRY NOODLE BOWLS

Simple 20 – minute chicken panang curry noodle bowls with veggies. Warm panang curry noodle sauce all cozied up with noodles and your favorite sautéed veggies. Perfect for chilly, weeknight dinners!


Recipes from littlespicejar.com


INGREDIENTS:
PANANG CURRY PASTE:
  • 3 tablespoons red curry paste
  • 1 tablespoon creamy peanut butter
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon cumin powder
CURRY NOODLE BOWLS:
  • 1 tablespoon coconut oil
  • 1 shallot, minced
  • 1 tablespoon grated ginger
  • 1 can (15 ounces) full fat coconut milk
  • 10 – 12 ounces boneless skinless chicken, thinly sliced
  • 3/4 cup chicken broth
  • 2 teaspoon fish sauce
  • 1 tablespoon sugar
  • 4 cups mixed veggies (I used broccoli, carrots, shiitake mushrooms, peppers)
  • 6 ounces flat rice noodles (prepared to package directions)
  • chopped cilantro and lime wedges, for serving

INSTRUCTIONS:



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