Coconut Curry Noodle Bowls
"Coconut Curry Noodle Bowls with Chicken in a spiced green curry sauce. An easy flavorful gluten-free dinner. My family begs for Thai food all of the time. These Thai Curry Noodles are not only easy (we are talking less than 30 minutes, people) but a dinner we crave all of the time. Basically, we drink this stuff like it is going out of style. Is that how the saying goes? Who knows. You get my point, right? The beauty of Asian food is the abundance of spices, which are so good for the body. These noodle bowls are no..."
INGREDIENTS
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1 - 2 Tablespoons Canola Oil
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1 Onion (small or 1/2 large, finely diced)
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2 Garlic Cloves (finely diced)
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2 teaspoons Fresh Ginger (finely diced)
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1 1/2 - 2 Tablespoons Green Curry Paste
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2 Tablespoons Brown Sugar
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3 cups Chicken Broth
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1 Tablespoon Soy Sauce
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1 1/2 teaspoon Turmeric Powder
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1 - 15 ounce can Full-Fat Canned Coconut Milk
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2 - 3 cups Shredded Chicken (from poached or rotisserie)
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8- ounce Udon Noodles or Rice Noodles (cooked according to package instructions (if you desire more noodles, double the noodles))
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**If you would like to add a little spice (add 1-2 teaspoons of garlic chili paste)
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Garnish:
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Cilantro
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Fresh Lime Juice
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Peanuts
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Sriracha Sauce
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Peanut Butter
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