Chicken Curry Noodles
An easy one pot dump and bake noodle dish with rich aromatic flavor and a creamy coconut curry sauce
Ingredients
- 10 oz Udon noodles I like Ka-Me vacuum sealed pre-cooked udon!
- ¼ cup red curry paste mild
- 2 tsp salt
- 1 tsp ground turmeric
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tbsp ginger freshly grated
- 1 red pepper diced
- 2 cups broccoli chopped into small bites
- 1 yellow onion diced
- 2 cups snap peas chopped into 1 inch chunks
- 4 garlic cloves minced
- 2 cans coconut milk
- 1 lb chicken breasts raw, chopped into chunks
- fresh lime juice and cilantro to top
Instructions
Meal Prep Directions:
Prep marinade
- Cube 1 lb chicken breasts, chop 1 red pepper , 2 cups broccoli , 2 cups snap peas 1 yellow onion add everything to a large rectangular baking dish.Add 1/4 cup red curry paste, 2 tsp salt, 1 tsp cumin, 1 tbsp ginger, 1 tsp ground turmeric, 1 tsp garlic powder 4 garlic cloves, 2 cans coconut milk. Mix until everything is well coated and well combined. Cover and refrigerate up to 24hrs
Meal Assembly Instructions: preheat oven to 450
- Wrap baking dish tightly with foil, bake for 30-40 minutes (stirring half way through) chicken should be mostly cooked, not completely pink / raw, but also not fully cooked yet.After 30-40 minutes add udon noodles and gently toss with mixture until completely covered, cover with foil again.Bake another 10-20 minutes until chicken is fully cooked through.
- Remove from oven, cool slightly before serving with fresh lime juice and cilantro.
Notes
the noodles tend to get mushy after storing more than 4 days!
Nutrition
Calories: 833kcalCarbohydrates: 68gProtein: 42gFat: 47gSaturated Fat: 37gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 73mgSodium: 2191mgPotassium: 1230mgFiber: 8gSugar: 13gVitamin A: 4108IUVitamin C: 114mgCalcium: 124mgIron: 9mg
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