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Heat large pot over medium-high heat. Add oil. Stir in onion and cook for 5 minutes. Stir in garlic and ginger and cook for 2 minutes longer.
Stir in green curry paste, brown sugar, chicken broth, soy sauce, turmeric, and coconut milk. Simmer for 10 minutes.
Meanwhile, cook udon or rice noodles according to package instructions.
Stir in chicken. Cook for 2-3 minutes.
Ladle coconut curry sauce with noodles in bowls. Garnish with cilantro, sriracha sauce, and peanuts.
Calories: 488kcal, Carbohydrates: 43g, Protein: 22g, Fat: 26g, Saturated Fat: 18g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 55mg, Sodium: 739mg, Potassium: 449mg, Fiber: 3g, Sugar: 8g, Vitamin A: 622IU, Vitamin C: 4mg, Calcium: 48mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I hope your family loves these Chicken Curry Bowls! Let me know what you think. Happy Cooking, my friends!
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