Panang Curry Noodle Bowls Recipes

WHOLE30 PANANG CURRY CHICKEN + NOODLE BOWLS

Steps:

• 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.

PANANG CURRY NOODLE BOWLS

Steps:

• Prepare noodles according to package directions, set aside.
• Heat wok, add a little coconut oil and stir-fry peppers and green beans (or vegetables of your choosing) until tender. Remove vegetables and set aside.
• Add a little bit more coconut oil to wok. Stir-fry shallots until shallots are softened. Add Panang curry paste and ginger paste and stir fry another minute. Add coconut milk, palm sugar, chili paste, fish sauce and soy sauce. Simmer 10-15 minutes until thickened slightly.
• Add baby corn, stir-fried vegetables and noodles to sauce in wok. Toss to combine.
• Top each serving with some shredded purple cabbage, sesame seeds, squeeze of lime and chopped basil.