05.07.17

Whole30 Panang Curry Chicken + Noodle Bowls

easy penang curry chicken + noodle bowls

I absolutely love panang curry. If you’ve never tried it, Panang curry is a mild, nutty curry which has the nutty, mellow flavor and texture of roasted peanuts ground right into the curry paste.

Here, inspired by Panang curry, I used Whole30 ingredients to make a delicious weeknight dinner. To make a quick Penang that remained Whole30 approved, I combined ready-made Thai Red Curry Paste with some creamy almond butter, plus a little ground coriander and cumin for added flavor. I really love the way the flavors all mend together. The warm, spicy, creamy curry combined with the sweetness of the spaghetti squash is such a dreamy, delightful combination. 

easy penang curry chicken + noodle bowls

Whole30 Panang Curry Chicken + Noodle Bowls

easy penang curry chicken + noodle bowls
Serves: 4
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Prep Time15 mins
Cook Time20 mins
Total Time35 mins

Ingredients

  • 3 tbsp. Red Curry Paste
  • 3 tbsp. Crazy Richard's Almond Butter
  • 1/2 tsp. ground coriander
  • 1/4 tsp. ground cumin
  • 2 tbsp. avocado oil
  • 1 large shallot diced small
  • 1 red bell pepper seeds and core removed, and sliced thin
  • 2 cups broccoli florets
  • 1 can full fat unsweetened coconut milk
  • 1.5 lbs. boneless skinless chicken thighs, sliced into bite sized pieces
  • 2 tsp. red boat fish sauce
  • 1.5 cups sliced shittake mushrooms
  • 4 cups Roasted Spaghetti Squash 1 large squash OR 4 cups spiralized zucchini
  • thai basil for serving
  • cilantro for serving
  • 1 lime cut into wedges, for serving

Instructions

  • In a small bowl, combine the red curry paste, almond butter, coriander, and cumin. Set Aside.
  • Heat 2 tbsp. oil in a large skillet over medium-high heat. Add the shallot and saute for 2-3 minutes, or until tender.
  • Add in the penang curry mixture, saute for about 2 minutes, or until very fragrant.
  • Pour in the coconut milk and the fish sauce, whisk until well combined.
  • Season the sliced chicken with salt and pepper, to taste.
  • Add in the chicken, red bell pepper, broccoli, and stir into the sauce. Let simmer in the sauce until cook through, covered (but stirring occasionally) until the chicken is cooked through and the bell peppers are tender, about 5-7 minutes.
  • Uncover and stir in the mushrooms and let simmer for 2 more minutes.
  • Divide zoodles or the roasted spaghetti squash amongst 4 bowls. Ladle the curry over the "noodles" and toss to coat. Garnish with basil and cilantro, and serve with a wedge of lime.

10 Comments

  • Reply
    Bridget
    June 27, 2017 at 3:47 am

    I made this for dinner tonight and it was sooooo delicious! I will be making this again.

    • Reply
      Alex
      June 27, 2017 at 5:28 pm

      YAY!

  • Reply
    Jessica
    May 18, 2017 at 9:35 pm

    Tried this tonight with peanut butter instead – SO delicious!

    • Reply
      Alex
      May 21, 2017 at 9:58 pm

      Great!! Thanks for commenting šŸ™‚

  • Reply
    Danielle
    May 17, 2017 at 3:56 am

    We made this tonight and used cauliflower rice as the base instead of squash, it was so great! Thanks for then inspiration and sharing!

    • Reply
      Alex
      May 17, 2017 at 1:33 pm

      Glad you liked it, Danielle!

  • Reply
    Garland Caldwell
    May 11, 2017 at 11:07 pm

    I made this tonight! SO amazing! Thank you.

    • Reply
      Alex
      May 14, 2017 at 12:32 pm

      Wonderful!! Glad you enjoyed it.

  • Reply
    Xylia
    May 8, 2017 at 12:33 am

    Is there anything else I can use beside the almond butter? Have to avoid almond due to allergies.

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