Recipes
Curry Chicken Ramen Bowl
6 servings
35 minutes total
Shopping list
Ingredients
- 1 large red bell pepper
- 2 chicken fillets (about 1 lb)
- 1 teaspoon turmeric
- 8 oz spaghetti pasta
- 2 tablespoons olive oil, divided
- 1 ½ cups matchstick carrots
- ¾ cup sliced green onions, divided
- 3 cups unsalted chicken stock (or broth)
- ½ bunch fresh cilantro
- ½ cup roasted cashews (optional)
- ½ cup coconut milk
- 1 cup yellow (or green or red) curry sauce
Steps
- Slice pepper thinly (1 cup). Cut chicken in half lengthwise, then into thin, bite-size slices; coat with turmeric (wash hands). Break pasta in half.
- Preheat large sauté pan on medium-high 2–3 minutes. Place 1 tablespoon oil in pan, then add chicken; cook 2–3 minutes until browned. Remove chicken from pan.
- Place remaining 1 tablespoon oil in same pan. Add bell peppers, carrots, and ½ cup onions; cook 2 minutes, stirring often. Stir in stock; bring to a boil and add pasta. Cook 6 minutes, stirring occasionally. Chop cilantro and cashews, if using.
- Reduce heat to medium-low. Add coconut milk, curry sauce, and chicken; simmer 2–3 minutes until chicken is 165°F and pasta is tender. Top with remaining ¼ cup onions, cilantro, and cashews. Serve.
Amount per ⅙ recipe serving: Calories 410, Total Fat 17g, Sat Fat 6g, Trans Fat 0g, Chol 40mg, Sodium 290mg, Total Carb 39g, Fiber 4g, Sugars 7g, Protein 25g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 20%