Creamy coconut tomato chicken with egg noodles 🍜 #leungosplate #pasta

Heat olive oil in a large skillet over medium heat until shimmering.

Add chopped onion, garlic, and ginger; sauté until fragrant, about 2-3 minutes.

Add chicken thighs to the skillet; cook until browned on all sides, about 5-7 minutes.

Stir in chopped bell pepper and carrot; cook for another 3-4 minutes.

Pour in coconut milk and tomato sauce; bring to a simmer.

Season with soy sauce, black pepper, and salt; stir to combine.

Cover and let simmer for 15-20 minutes, until chicken is cooked through.

Meanwhile, cook egg noodles according to package instructions; drain and set aside.

Once chicken is done, remove from heat and let rest for 5 minutes.

Slice chicken and return to the sauce; stir to coat.

Serve the creamy coconut tomato chicken over egg noodles.

Garnish with chopped green onions and cilantro before serving.

Equipment Needed

Dietary

Allergens