Authentic Thai Lunch – Paleo Coconut Curry Noodle Bowl with Grilled Chicken and Fresh Vegetables

Allergens

Fish, Gluten (if using gluten-free noodles)

Ingredients

• 8 oz rice noodles
• 1 cup coconut milk
• 2 cups chicken broth
• 1 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tsp palm sugar
• 1 tbsp vegetable oil
• 1 lb boneless, skinless chicken breasts
• 2 cups mixed vegetables (bell peppers, carrots, zucchini)
• 1 cup Thai basil leaves
• Salt and pepper, to taste

Instructions

1. Cook the rice noodles according to package instructions. Set aside.
2. In a large pan, heat the vegetable oil over medium heat. Add the red curry paste and cook for 1 minute.
3. Stir in the coconut milk, chicken broth, fish sauce, and palm sugar. Bring to a boil.
4. Add the chicken breasts to the pan, reduce heat, and simmer for 12 15 minutes or until cooked through. Remove from pan and let rest.
5. Slice the grilled chicken into thin strips.
6. In the same pan, add the mixed vegetables and cook for 3 4 minutes or until tender.
7. Add the cooked rice noodles and Thai basil leaves to the pan, stirring to combine. Season with salt and pepper to taste.
8. Divide the noodle mixture among four bowls, top with sliced chicken, and serve immediately.

Chef’s Insight

Balance flavors by adjusting the fish sauce and palm sugar to taste.

Notes

Be sure to use full-fat coconut milk for a richer flavor and creaminess.