Thai Curry with Noodles
7
Points®
Total time: 2 hr 30 min • Prep: 30 min • Cook: 2 hr • Serves: 6 • Difficulty: Easy
Wide rice noodles are sometimes labeled as pad thai noodles. Find them in the Asian-food section of supermarkets and try them with this chicken curry.


Ingredients
Canned unsweetened light coconut milk
13½ fl oz
Cooking spray
5 spray(s)
Thai curry paste
¼ cup(s)
Powdered peanut butter
2 tbsp(s)
Soy sauce
2 tbsp(s)
Serrano chile
1 pepper(s), seeded and minced
Red bell pepper
2 medium, cut into 1 1/2 inch pieces
Sweet onions
1 medium, diced
Grilled skinless boneless chicken breast
1½ pound(s), cut into 1 1/2 inch chunks
Fresh garlic scapes
2 medium, minced
Ginger root
1 tbsp(s), minced
Kosher salt
¼ tsp(s), or to taste
String beans
½ pound(s), trimmed and cut into 1 1/2 inch pieces
Cilantro
⅓ cup(s), chopped
Lime zest
1 tsp(s), plus thin strips for garnish
Fresh lime juice
2 tbsp(s)
Dry rice noodles
6 oz, wide, cooked accordingly to package directions, rinsed, drained, and kept warm
Fresh basil
3 leaf/leaves
Poblano chile
2 medium, whole or sliced (optional)
Instructions
1
In a 5- or 6-qt slow cooker, whisk together coconut milk, curry paste, powdered peanut butter, soy sauce, and serrano pepper until blended. Stir in bell peppers and onion.
2
Spray a large heavy deep skillet or wok with nonstick spray and set over high heat. Add chicken in a single layer; sprinkle with garlic, ginger, and salt; cook, without stirring, until chicken is browned, about 1 minute. Stir-fry until chicken is no longer pink, 2 to 3 minutes longer.
3
Transfer chicken to slow cooker. Cover and cook until chicken and vegetables are tender, 2 to 3 hours on High or 4 to 6 hours on Low. Stir in green beans. Cover and cook until crisp-tender, about 10 minutes on High. Stir cilantro and lime zest and juice into chicken mixture. Divide noodles evenly among 6 bowls. Spoon curry on top and sprinkle with lime strips, basil leaves, and chile peppers, if using.
4
Per serving: generous 1 cup curry and 1/2 cup noodles
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