Chicken Curry Noodle

Curry noodles are so good, add chicken and you have a winning combo!

Course Dinner

Cuisine Asian

Keyword chicken curry noodle

Prep Time 10

Cook Time 16

Total Time 26

Servings cups

Calories 404kcal

Heat a sauté pan on medium, and once it heats up, add olive oil.
2 tablespoons olive oil
When the oil heats up (shimmers), add chicken and sauté it for 6 minutes, stirring every 2 minutes. Remove chicken from pan and set aside.
5 chicken thighs
Put 3 inches of water in a sauce pan, lightly salt and set to boil.
In the pan you cooked the chicken, add curry paste, coconut cream, coconut milk, broth, fish sauce, garlic, and ginger and bring to a boil.
1/2 cup yellow curry paste, 15 ounces coconut cream, 7.5 ounces coconut milk, 3/4 cup chicken broth, 2 tablespoons fish sauce, 2 teaspoons garlic paste, 2 teaspoons ginger paste
The water has come to a boil, so add noodles and set timer to 5 minutes.
6 ounces chow mien noodles
Lower curry mixture to a simmer and add 2 handfuls spinach and the chicken.
2 cups baby spinach
Once the noodles are done, turn off the heat under the curry.
Drain noodles and add them to the curry mixture. Stir until it is all combined.
Serve, smile, and enjoy.