20 – MINUTE CHICKEN PANANG CURRY NOODLE BOWLS
So delicious! Only discovered your recipe about a week ago and have made it twice already! I just used a cooked chicken and shredded the meat and added onion, red capsicum, broccoli and zucchini for the veggies.Thanks!
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 dinner!
INGREDIENTS:
PANANG CURRY PASTE:
CURRY NOODLE BOWLS:
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.
get the full instructions @ littlespicejar.com
Baca Juga
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.
get the full instructions @ littlespicejar.com
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