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Thursday, March 27 2014
Chicken Curry Skillet with Rice Noodles
Recipe from 
Servings: 6
Total Time: 30 mins
  • 8    ounces   wide rice noodles, broken
  • 1 1/2   pounds   skinless, boneless chicken breast halves, cut into 1-inch pieces
  • 2    tablespoons   vegetable oil
  • 1    16 ounce package  frozen green bean or sugar snap pea stir-fry vegetables, thawed
  • 1    14 ounce can  unsweetened lite coconut milk
  • 1/2   cup   water
  • 1    tablespoon   sugar
  • 1    tablespoon   fish sauce
  • 1/2 - 1    teaspoon   red curry paste
  • 1/4   teaspoon   salt
  • 1/4   teaspoon   ground black pepper
  • 1/4   cup   snipped fresh basil
Soak rice noodles according to package directions; drain.
In a 12-inch skillet, cook chicken in hot oil over medium heat for 8 to 10 minutes or until chicken is longer pink, adding stir-fry vegetables for the last 4 minutes of cooking. Remove chicken mixture from skillet.
In the same skillet, combine coconut milk, water, sugar, fish sauce, curry paste, salt, and black pepper. Bring to boiling. Stir in rice noodles and chicken mixture. Return to boiling; reduce heat. Simmer, uncovered, about 2 minutes or until noodles are tender but still firm and sauce is thickened. Sprinkle with basil. Makes 6 servings.

nutrition information
Per Serving: cal. (kcal) 386, Fat, total (g) 10, chol. (mg) 66, sat. fat (g) 3, carb. (g) 42, Monosaturated fat (g) 3, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 5, pro. (g) 28, vit. A (IU) 1263.35, vit. C (mg) 5.9, Thiamin (mg) 0.07, Riboflavin (mg) 0.1, Niacin (mg) 10.27, Pyridoxine (Vit. B6) (mg) 0.53, Folate (µg) 8.06, Cobalamin (Vit. B12) (µg) 0.3, sodium (mg) 529, Potassium (mg) 258, calcium (mg) 40.39, iron (mg) 1.98, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:56 am   |  Permalink   |  0 Comments  |  Email

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