Meal In A Bowl : Chicken Curry Noodle Bowl

Chicken Curry Noodle Bowl

I am forever on a quest for quick “meal in a bowl” dinner options. With a busy week behind us and no let up in sight, this Thai curry was a perfect quick dinner choice. It had the novelty you would expect from an exotic restaurant, a fresh element, layers of flavor and a beautiful presentation. Our daughter Kyah and family’s visit from Nashville called for something fun and unique, but we are watching our two other grandchildren overnight for a few days, so I was short on time and energy. With Kyah’s help, we managed to turn out this lovely and delicious noodle bowl, in spite of the many surprises that cropped up among the babies!

This red curry paste that I picked up in Portland from a funky little grocery store was my inspiration. The ingredient list is short and natural. Yum! I must remember to keep a jar of this on hand!

Chicken Curry Noodle Bowl (serves 4 – 6)

12 oz. udon noodles (Asian style wide noodles preferable whole grain)

2 tablespoons coconut oil

4 cloves garlic chopped

2 onions sliced

1 tablespoon red curry paste

2 chicken breasts cut in half lengthwise and thinly sliced

2 – 14 oz. cans coconut milk

4 cups of chicken or vegetable stock

1 tablespoon turmeric

¼ cup tamari soy sauce

2 tablespoons coconut sugar

Juice of 1 ½ limes

2 cups broccoli florets

1 cup green beans, cleaned and trimmed cut in 1 ½ inch pieces

Chopped fresh cilantro


Cook the noodles in boiling salted water, according to the directions on package.

While the noodles are cooking, heat the coconut oil on a medium flame, in a large saucepan and sauté the onions and garlic and curry paste until onions are soft, about 3-4 minutes. Add the sliced chicken and cook until chicken is opaque, approximately 6-8 minutes.

Stir in the chicken or vegetable stock, coconut milk, turmeric, tamari soy sauce, and coconut sugar. Bring to a boil, add the green beans, turn down to a simmer and cook for another 5 minutes. Add the broccoli and simmer 3 minutes more, or until the stems of the broccoli are tender but vegetables are still bright green. Take off the flame and stir in lime juice.

To serve: Fill bowls with cooked Udon noodles. Ladle the steaming coconut chicken mixture over noodles, stacking the green beans and broccoli on top and garnish with cilantro.

Try it and let me know what you think!


Print Recipe

6 Comments on “Meal In A Bowl : Chicken Curry Noodle Bowl”

  1. Yum–I make almost this same recipe with tofu and I love it. Did you like the Thai True curry paste? I just noticed that brand for the first time at my co-op in Seattle.

  2. I like the valuable information you provide in your articles. I will bookmark your weblog and check again here regularly. I’m quite sure I’ll learn a lot of new stuff right here! Good luck for the next!

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