Cooked - Coconut Curry Chicken Noodle Bake

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Coconut Curry Chicken Noodle Bake

5.0

2 (13oz) cans full-fat coconut milk

2-3 tablespoons red curry paste (start with less and add for more spice)

1 teaspoon cumin

1 teaspoon kosher salt

1 Tablespoon lime juice

4 cloves garlic (finely minced or grated)

1 ½ teaspoons fresh grated ginger

1 ½ lbs boneless skinless chicken breast (cut into 1-inch cubes)

1 small yellow onion (diced)

1 red bell pepper (diced)

3 cups broccolini (chopped (baby broccoli))

2 cups snap peas

8-10 oz udon noodles (or stir-fry rice noodles)

3 Tablespoons cornstarch (or tapioca flour/starch)

Optional for serving: chopped cilantro, green onions, Thai basil, chili crisp, lime wedges

Preheat the oven to 425°F and grease a 9x13 baking dish.
In the prepared baking dish, whisk together the coconut milk, red curry paste, cumin, salt, lime juice, garlic, and ginger until smooth and fully combined. Taste and add more curry paste as needed.
Add the chicken, onion, bell pepper, broccoli, and snap peas and stir to coat everything evenly in the sauce.
Cover tightly with foil and bake for 20 minutes, until the chicken is mostly cooked through and the vegetables are starting to become tender.
Remove the dish from the oven and add the udon noodles, gently separating them as you mix them into the sauce. Mix the cornstarch with a few Tablespoons of water and stir into the sauce. Bake uncovered for another 10-15 minutes, until the noodles are al dente, the sauce is thick and creamy and the chicken is cooked through to 165°F.
Taste and add more salt and lime juice as needed. Garnish with fresh cilantro, chili crunch or green onions.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥘Casserole

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 45m

Created 11 weeks ago

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