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easy penang curry chicken + noodle bowls
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5 from 7 votes

Whole30 Panang Curry Chicken + Noodle Bowls

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4
Author: Alex Snodgrass

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.