05.07.17

Easy Penang Curry Chicken + Noodle Bowls

Penang (also called Panang) curry is a mild, nutty curry which is basically made up of a Thai red curry with the addition of Peanut Butter. To make my Penang Whole30/Paleo approved, full of flavor, but also easy to whip up I took some short cuts. But rest assured, its still one heck of a meal, trust me!

You all know how I like to keep it simple and flavorful, so here is how I did it. To make a quick Penang, I combined ready made Thai Red Curry Paste with some creamy almond butter, a little ground coriander and cumin and voila! Paleo Penang paste like WOAH.

Combine that paste with a can of full-fat, unsweetened coconut milk and a little fish sauce and the possibilites are endless. I definitely plan on making some more fun recipes with this stuff but let’s start with this fantastic “noodle” bowl, shall we? 

Chicken, spaghetti squash, and tons of veggies cooked in this curry make for one dreamy dinner. All you thai food lovers, get out there and make this asap! You’re going to love it!

(side note: I made this with both zucchini noodles (zoodles) and with spaghetti squash. They both were delicious, but I preferred the spaghetti squash with the penang flavor.)

Easy Chicken Panang Curry Noodle Bowls
Serves 4
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 3 tbsp. Red Curry Paste
  2. 3 tbsp. Crazy Richard's Almond Butter
  3. 1/2 tsp. ground coriander
  4. 1/4 tsp. ground cumin
  5. 2 tbsp. avocado oil
  6. 1 large shallot, diced small
  7. 1 red bell pepper, seeds and core removed, and sliced thin
  8. 2 cups broccoli florets
  9. 1 can full fat, unsweetened coconut milk
  10. 1.5 lbs. boneless, skinless chicken thighs, sliced into bite sized pieces
  11. 2 tsp. red boat fish sauce
  12. 1.5 cups sliced shittake mushrooms
  13. 4 cups Roasted Spaghetti Squash (1 large squash) OR 4 cups spiralized zucchini
  14. thai basil, for serving
  15. cilantro, for serving
  16. 1 lime, cut into wedges, for serving
Instructions
  1. In a small bowl, combine the red curry paste, almond butter, coriander, and cumin. Set Aside.
  2. Heat 2 tbsp. oil in a large skillet over medium-high heat. Add the shallot and saute for 2-3 minutes, or until tender.
  3. Add in the penang curry mixture, saute for about 2 minutes, or until very fragrant.
  4. Pour in the coconut milk and the fish sauce, whisk until well combined.
  5. Season the sliced chicken with salt and pepper, to taste.
  6. 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.
  7. Uncover and stir in the mushrooms and let simmer for 2 more minutes.
  8. Divide zoodles or the roasted spaghetti squash amungst 4 bowls. Ladle the curry over the "noodles"and toss to coat. Garnish with basil and cilantro, and serve with a wedge of lime.
The Defined Dish http://www.thedefineddish.com/

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10 Comments

  • Reply
    Xylia
    May 8, 2017 at 12:33 am

    Is there anything else I can use beside the almond butter? Have to avoid almond due to allergies.

  • Reply
    Garland Caldwell
    May 11, 2017 at 11:07 pm

    I made this tonight! SO amazing! Thank you.

    • Reply
      Alex
      May 14, 2017 at 12:32 pm

      Wonderful!! Glad you enjoyed it.

  • Reply
    Danielle
    May 17, 2017 at 3:56 am

    We made this tonight and used cauliflower rice as the base instead of squash, it was so great! Thanks for then inspiration and sharing!

    • Reply
      Alex
      May 17, 2017 at 1:33 pm

      Glad you liked it, Danielle!

  • Reply
    Jessica
    May 18, 2017 at 9:35 pm

    Tried this tonight with peanut butter instead – SO delicious!

    • Reply
      Alex
      May 21, 2017 at 9:58 pm

      Great!! Thanks for commenting 🙂

  • Reply
    Bridget
    June 27, 2017 at 3:47 am

    I made this for dinner tonight and it was sooooo delicious! I will be making this again.

    • Reply
      Alex
      June 27, 2017 at 5:28 pm

      YAY!

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