20 – MINUTE CHICKEN PANANG CURRY NOODLE BOWLS #lowcarb #chicken #noodles #dinner #lunch

Straightforward 20 – minute chicken panang curry noodle bowls with veggies. Warm panang curry noodle sauce all cozied up with noodles and your most loved sautéed veggies. Ideal for cold, weeknight meals!

Since that is actually what this is. That is to say, warm chicken panang curry transformed into healthyish curry noodle bowls that take around 20 minutes to plan and come total with your most loved sautéed veggies, new herbs, and noodles all dressed with a smooth panang curry and a major press of lime juice.

We're talking locally acquired red curry glue transformed into a snappy panang curry with a lick of nutty spread and a scramble of flavors since who can even get their hands on a container of panang curry glue from the supermarket on a weeknight? Not I!

Genuine panang curry creators, this isn't me attempting to give you a respiratory failure, but instead simply my endeavor to make your weeknight meals smart.

Also try our recipe : Perfect Enchilada Sauce #healthydinner #sauce #enchiladas #easy #lunch

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

DIRECTIONS:

PANANG CURRY PASTE: In a small bowl, combine the ingredients for the paste and mix using a spoon or a small spatula. Set aside.
CURRY: Heat the oil in a sauce pan, add the shallots and sauté for 3-4 minutes or until the shallot become soft and translucent. Add the ginger and cook for 30 seconds before adding in 1/4 of the coconut milk along with the prepared curry paste. Cook the paste mixture for 1 minute. Add the chicken and stir to coat, cooking for 2-3 minutes. If at any point the sauce begins to stick to the pan, use a couple tablespoons of the broth to deglaze the pan. The coconut milk/chicken broth mixture will start to evaporate leaving a thick paste. Add in the rest of the coconut milk, chicken broth, fish sauce, and sugar and allow the sauce to simmer on low for 5-10 minutes while you prepare the veggies.
VEGGIES: Heat a large skillet over medium high heat. Drizzle in a little olive oil and add the veggies. Sauteé for just 3-5 minutes or until the veggies brighten in color.
ASSEMBLE: Place the prepared noodles in a bowl, top with the sauteed veggies and the prepared curry. Serve with cilantro and lime wedges!

Source : bit.ly/2OTnUg2