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Creamy Coconut Chicken and Rice Noodles

Healthy Elizabeth
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6

Ingredients
  

  • 2-3 tbsp avocado oil
  • 1 pound boneless chicken thighs
  • 3 cloves garlic, minced
  • 1 inch ginger, grated
  • 1/2 teaspoon Turmeric
  • 1 tablespoon curry powder
  • salt and pepper to taste
  • 4 cups chicken broth
  • 1 canned full-fat coconut milk
  • 1 tsp fish sauce
  • 2 stalks green onions, for topping
  • 1/4 cup cilantro, chopped, for serving
  • 2 lime wedges, for serving
  • 1 package rice noodles, cooked according to package directions

Instructions
 

  • In a medium pot over medium heat, add the avocado oil and chicken thighs. Sear the chicken on both sides for 2-3 minutes until golden brown but not cooked through. Remove from the pot.
    Now add in the minced garlic and grated ginger, sautéing for 2-3 minutes until fragrant.
  • Add the curry powder, turmeric, chicken broth, coconut milk, and fish sauce.
    Add chicken thighs back to the pot, cover, and simmer for about 20 minutes.
  • Cook rice noodles according to package directions
  • Slice the cooked chicken and serve in bowls topped with the cooked rice noodles.
  • Serve with chopped green onions, cilantro, and lime wedges.
    This is great with any kind of rice noodle, but also great served over rice made with coconut milk to really drive home the coconut flavor. Enjoy!!