Chicken Curry Over Thai Noodles

cooking
Written By Judy Doherty, MPS, PCII

Curry Chicken Over Thai Noodles

A super rich tangy sauce envelopes chicken and tomatoes and covers Thai rice noodles.

  • 1 tsp olive oil

  • 1 each onion (peeled and diced)

  • 2 cloves garlic (peeled and minced)

  • 8 ounces chicken thighs (boneless, skinless, cut in small cubes)

  • 1 can diced tomatoes (drained)

  • 1/2 can pumpkin puree

  • 1 can evaporated milk

  • 1 tsp turmeric (or more, depending on your taste)

  • 1/2 tsp ground ginger

  • 1 tsp garlic powder or garlic seasoning

  • 8 ounces Thai rice noodles (cooked according to package directions)

  • 1 sprig cilantro (fresh, for garnish)

  1. Cook the Thai noodles according to the package instructions. We like to bring a pot of water to a boil, add the noodles, then turn off the stove and cover the pot. in 4-5 minutes, they are ready, just drain.

  2. Meanwhile, make the curry. Heat a large Dutch Oven pan over medium-high heat. Add the olive oil. Saute the onions and garlic until translucent, about 3 minutes.

  3. Add the chicken pieces and stir, cooking quickly. Add the tomatoes and coconut along with the seasonings. Keep stirring and cooking.

  4. Add the evaporated milk. Bring to a boil. Reduce to a simmer. Cook for about 20 minutes or until the chicken is cooked and the sauce is thickened. Thin the sauce with a little broth or water if needed.

  5. Serve the hot curry over the Thai noodles. Garnish with sprigs of cilantro. Enjoy!

Entree, Dinner

Thai, Asian

Nutrition

Serving: 1bowl about 2 cups | Calories: 498kcal | Carbohydrates: 64g | Protein: 21g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 81mg | Sodium: 162mg | Potassium: 721mg | Fiber: 7g | Sugar: 14g | Vitamin A: 8678IU | Vitamin C: 14mg | Calcium: 286mg | Iron: 3mg

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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