Peachy Palate's Thai Chicken Summer Veg Noodle Curry

Summer veggies, chunks of organic chicken breast, butternut squash noodles served in  a rich curry sauce laced with fresh basil.

This is my FAVOURITE curry. Quite a statement to make but I just love everything about it! The sauce is silky and smooth, thick enough to hold on tight to the chicken and vegetables, thin enough to leave you with a few lingering mouthfuls in the end of your bowl.

Thai  chicken 2

 

The consistency is key and works beautifully with the butternut squash noodles. You know the type of meal you truly want to savour but it’s just so darn tasty you have it devoured before you know it only to look down and wish you had just one more mouthful?! Definitely one of those occasions. Luckily enough I had the entire batch to myself which meant chicken curry two days running.

Chicken curry for breakfast is definitely my new “thing”! I topped the leftovers / second portion with a soft boiled egg, chopped up and swirled through the reheated curry it was DIVINE! Egg curry is high on my must make list at the moment. It’s not such a crazy thought, I spotted the idea over on Food 52!

This curry comes together so quickly. You can even use leftover roast zucchini, red pepper and just add the butternut noodles as per the recipe directions to save more time and if you happen to have some roast chicken at hand it can definitely be subbed for the diced chicken. Whichever takes your fancy!

Thai Chicken 2

 

The macadamia nut butter is a must have addition. A subtle sweetness, it’s key duty is thickening the sauce just ever so slightly without any gloopiness that is difficult to avoid when you opt for the likes of a starch. I think I need to put in a direct request to Meridian Foods to make it available in larger jars or tubs!

On a mission to get in some more carbs as I play around with my macros a little to see if it makes any difference in terms of achieving my desired muscle gains I have considered introducing some white rice which most likely would have worked wonderfully with this!

Anyone reintroduced white rice after a long time without grains? Any thoughts, feelings or experiences please comment below!

Summer Vegetable Thai Chicken Curry

by Michelle Hunt

Prep Time: 5 minutes

Cook Time: 30 minutes

Keywords: fry entree gluten-free grain free low-carb paleo soy-free chicken

Ingredients (Serves 2)

-1/2 lb boneless, skinless chicken, diced

-1/2 a large red bell pepper

-1 zucchini sliced, chopped

-1 cup butternut squash noodles (create using a spiralizer or buy premade!)

-1/2 tbsp fresh ginger, grated

-1 clove garlic, grated or minced

-1 tbsp coconut oil melted olive oil

-1.5 tablespoon Thai red curry paste

-1/2 tbsp fish sauce

-1 tbsp spicy curry powder

-250ml (1 cup) unsweetened almond milk

-1/4 cup (60g) macadamia nut butter

-2 heaped tbsp fresh basil + a few leaves to serve

-1 tbsp toasted coconut flakes to serve

Instructions

Heat a large skillet over medium-high heat and add 1/2 tbsp coconut oil.

Once hot, add the diced chicken and saute the chicken until browned all over and cooked through, about 10 minutes.

Remove the chicken from the skillet and place on a plate. Add another 1/2 tablespoon coconut oil to the skillet. Add the red peppers and saute for 5 minutes; then toss in the zucchini, ginger and garlic. Saute the veggies another 5 minutes or until they just begin to soften. Add the chicken back to the skillet along with the butternut squash noodles and toss everything together.

To the skillet add the curry powder and curry paste and give everything another good toss. Cook for 1 minute and then add the almond milk and fish sauce. Stir to combine, bring the mixture to a boil, cook 5 minutes before stirring in the macadamia nut butter. Allow to bubble away for a further five minutes or until the sauce thickens slightly. Remove from the heat and stir in the basil.

Serve garnished with fresh basil leaves, a dusting of black pepper and some toasted coconut flakes if desired.

Thai Chicken 1