Chicken Curry Noodles

Recipe

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A certified holistic nutritionist & executive wellness coach helping busy menopausal women crack the code to living a healthy lifestyle so You Feel Great & Love Your Body!

I'm Lora!

Hey there!

I’m going to keep this intro short and sweet because this recipe is AMAZING, and I don’t want to waste time getting into it. 

But know this: not only is it tasty, but it’s also perfect for meal prep. Just fill up a few mason jars ahead of time, store them in the fridge, and heat them when it’s time to eat. 

That said, I do recommend making 1-2 single batches first in order to find your perfect “soupiness” level (as well as spiciness).  If you don’t eat chicken, replace it with your favorite protein.

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Chicken Curry Noodles

  • Author: Lora Ulrich
  • Prep Time: 5 minutes
  • Cook Time: 20 – 30 minutes
  • Total Time: Under 30 minutes
  • Yield: 12 servings 1x

Ingredients

Scale

2 Tbsp chicken broth 

12 tsp red curry paste (to taste) 

2 Tbsp coconut milk (from a can) 

1 cup (100 g) frozen stir-fry veggies 

3 oz (85 g) cooked chicken breast, diced or sliced 

1 zucchini spiralized into noodles 

(Optional) Extra chicken broth or water, as needed 


Instructions

  1. Mix together the broth, curry paste, and coconut milk in a large soup bowl.
  2. Add the veggies, chicken, and zucchini noodles into a pan and cook for about 5 minutes.
  3. Stir, and add more water (or chicken broth) if needed to reach your desired level of “soupiness.” Cook for about another minute (until steaming hot).
  4. Let stand for 1-2 minutes, stir, and eat!

Keywords: Gluten-Free, Dairy Free, Side Dish, Vegetarian, Low Glycemic

Tag me at @loraulrich if you try this recipe 👩‍🍳 

PS: If you love healthy recipes like this one, check out my Easy One Dish Recipes ebook!

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