20 – Minute Chicken Panang Curry Noodle Bowls By littlespicejar.com
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!
Prep time: Cook time: Total time:
Yield: 3 Servings
Ingredients: 3 tablespoons red curry paste 1 tablespoon creamy peanut butter 1/2 teaspoon coriander powder 1/4 teaspoon cumin powder 1 tablespoon coconut oil 1 tablespoon grated ginger ## CLICK TO SEE FULL RECIPES ##
Instructions:
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.
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