Coconut Curry Chicken Rice Noodle Bowl Recipe - Eat Simple Food

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream diluted with water

Light coconut milk reduces calories while maintaining flavor.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option, while thighs are a more economical cut.

Start with ingredients: fish sauce, coconut milk, chicken broth, snow peas, chicken breasts, thin rice noodles, curry paste, carrots, cilantro, green onions, lime, and lemon zest.

Grate the carrot and set it aside.

Cut up green onions for garnish; reserve some for later use.

Use pre-packaged snow peas, ready to eat without any preparation.

Peel and mince ginger using a microplane.

Zest a lemon to substitute for lemongrass, as it was unavailable.

Zest a lime and squeeze its juice into the mixture.

Cut chicken breasts into bite-sized pieces; chicken thighs can also be used as an alternative.

In a medium-large pot, combine full-fat coconut milk and curry paste; mix well.

Add fish sauce and minced ginger to the pot.

Squeeze lime juice into the mixture; add lemon zest and most of the lime zest, reserving some for garnish.

Pour in chicken broth and bring the mixture to a boil; then reduce heat to a simmer and cover.

Cook for about 15 minutes, then taste for salt and adjust seasoning with more curry paste if needed.

Add chicken pieces to the pot and cook uncovered for 3-4 minutes until chicken is done.

Add grated carrots and snow peas; if serving immediately, add them now, but if you prefer them crisp, wait until the end.

Remove from heat and add rice noodles; let sit for about 5 minutes or until tender.

Serve in a bowl, adding extra snow peas, carrots, mung beans, and any desired garnishes such as basil or mint.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens