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

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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