Description
Chicken and veggies are in a creamy curry sauce and served over brown rice noodles. This recipe is easy to make and comes together quickly.
Ingredients
Units
Scale
- 3 tablespoons coconut oil, divided
- 2 chicken breasts, cut into 1 inch pieces
- salt and pepper
- 1 onion, chopped
- 4 to 5 garlic cloves, minced
- 1 to 2 inches ginger, grated
- 1 medium sized eggplant, cut into 1/2 inch pieces
- 15 ounce can of bamboo shoots, drained
- 2 teaspoons gluten free soy sauce (can sub coconut aminos if want to avoid soy)
- 4 ounces (3 tablespoons) green curry paste (I like Thai Kitchen)
- 1 tablespoon lemon grass paste (found by the fresh herbs in your produce section)
- 2 bell peppers, cut into strips
- 1 15 ounce can light coconut milk (could sub full fat coconut milk for a richer sauce)
- 2 teaspoons corn starch or arrow root stach
- 2 tablespoons cilantro, chopped
- Green onions, sliced (for garnish)
- Gluten Free brown rice noodles
Instructions
- Get all of your ingredients prepared: veggies chopped and ready to go.
- Heat a large skillet over medium high heat. Melt 1 tablespoon of the coconut oil. Sprinkle the salt and pepper onto the chicken. Add the chicken to the pan and cook for about 3 to 5 minutes per side. You will know the chicken is ready to flip when it releases from the pan easily. Remove the chicken into a dish, cover with foil and set aside.
- Returning to the skillet melt another tablespoon of coconut oil. Add the onion and saute for 3 minutes, or until translucent. Add the garlic and ginger, saute for one more minute. Add the eggplant and bamboo shoots along with the soy sauce. If the pan seems too dry add the third tablespoon of coconut oil. Saute for 8 to 10 minutes, or until the eggplant is tender.
- Stir in the green curry paste and lemon grass. Saute for 1 minute to bring out the flavors.
- Add the bell peppers, coconut milk and chicken to the pan. Turn up the heat and allow the coconut milk to come to a simmer. To a small bowl add the corn starch and some water, whisk until no lumps remain. Add the slurry to the skillet. Simmer for 3 minutes, or until the sauce has thickened and the peppers have softened slightly. Remove from the heat. Stir in the cilantro.
- BROWN RICE NOODLES:
- Follow the instructions on the box for how to make the brown rice noodles. Make sure to salt your water generously, this helps to flavor the noodles. My rice noodles took 5 minutes to cook once the water was boiled. I started boiling the water while the eggplant was cooking, this worked out pretty well timing wise.
- ASSEMBLY:
- Serve the green curry sauce/veggies/chicken over the brown rice noodles. Garnish with sliced green onions. You can also serve with some extra soy sauce and sriracha for topping. Serve immediately.
- Store leftovers in the fridge for up to 5 days. Reheat the sauce gently and you can reheat the noodles with a little water so they kind of re steam. However I find the brown rice noodles are best when fresh, so I like to make what I need each time I eat the meal.
