Coconut Curry Noodles with Chicken

Ingredients

• 12 oz chicken breast
• 1 cup coconut milk (unsweetened)
• 1.5 tbsp curry paste (red or yellow)
• 1.5 tbsp soy sauce (or tamari)
• 1 tbsp lime juice
• 2 cloves garlic
• 1 tbsp fresh ginger
• 6 oz noodles (rice noodles or egg noodles)
• 3 cups baby spinach (or bok choy, chopped)
• 1 tbsp neutral oil
• to taste salt(optional)
• 2 tbsp cilantro (optional)(optional)

Instructions

1. 1

   Prep (10 minutes): Slice chicken thinly. Mince garlic and grate ginger. If using rice noodles, soak according to package directions; if using egg noodles, set aside for boiling.

2. 2

   Cook chicken and curry (about 10 minutes): Heat oil in a large skillet over medium-high heat. Add chicken and cook 4–6 minutes until mostly cooked. Stir in garlic and ginger for 30 seconds, then add curry paste and cook 1 minute to bloom.

3. 3

   Simmer sauce (about 5 minutes): Pour in coconut milk and soy sauce. Bring to a gentle simmer and cook 3–5 minutes until slightly thickened. Stir in lime juice and taste for salt.

4. 4

   Cook/toss noodles and greens (about 5 minutes): Cook noodles according to package directions (or drain soaked rice noodles). Add noodles and spinach to the skillet and toss until the greens wilt and everything is coated, about 2–3 minutes. If needed, add a splash of water to loosen the sauce.

5. 5

   Serve: Divide into bowls and top with cilantro if using.