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