Prep 10 mins
Cook 25 mins
I originally found this in FoodNetwork magazine. We've made a few modifications, but it is definitely a keeper! Nearly all the ingredients are easy to keep on hand for when there's a bit of extra chicken that needs dressed up.
- 1 tablespoon vegetable oil
- 1 large onion, thinly sliced
- 2 garlic cloves, minced
- 3 tablespoons green curry paste (more or less to taste)
- 45 ounces low sodium chicken broth
- 1 (15 ounce) can light coconut milk
- 1 tablespoon fish sauce, plus more to taste
- 1 red bell pepper, thinly sliced
- 5 ounces udon noodles, broken into pieces
- 1 lb boneless skinless chicken breast, very thinly sliced crosswise
- 2 tablespoons fresh lime juice, plus more to taste
- 1 cup fresh cilantro, roughly chopped
- Heat the vegetable oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes.
- Add the garlic and curry paste and cook, stirring, 1 to 2 minutes.
- Add the chicken broth, coconut milk and fish sauce; cover and bring to a boil.
- Add the bell pepper and noodles and simmer, uncovered, until the noodles are al dente, about 3 minutes.
- Add the chicken and simmer until just cooked through, about 3 more minutes.
- Stir in the lime juice and cilantro.
- Add more cilantro and lime juice, if desired, for serving.
Simple and delicious! The family loves it! More complex than you would expect from the short list of ingredients. I used a mild green curry so it wasn't too spicy for even the spice-haters.