We complete this week's theme of dinner bowls with a simple bowl made with Thai yellow curry paste, instant ramen noodles, shredded rotisserie chicken, and more. It's quick, easy, satisfying, and a great way to work lots of great veggies into your dinner. Dig in!
You can use any kind of leftover chicken or even make some from scratch, but I find rotisserie chicken that's been shredded makes this recipe quick, easy, and gives you just the right texture. If you want to save yourself for a version of this further down the road, make up enough sauce for about 4 servings and use half for this recipe and put the other half in a container in the refrigerator for about a week. Just microwave it when you want to make this dish again. As is often the case, you can tweak the fresh veggies you use for this based on your preferences and what you have on hand. Want to use greens? Go for it. Carrots? Clever! You get the idea.
Again, we're doing bowl meals this week, so everything you want to eat is in that bowl. Pour yourself something yummy - maybe a jasmine tea or even Thai iced tea - and enjoy this quick and clever meal that can fit into any day. You did the thing! Enjoy it!
Yellow Thai Curry Chicken & Noodle Bowls
- 1 package ramen noodles - seasoning packet discarded
- 1 tablespoon yellow Thai curry paste
- 1 cup coconut milk
- ½ teaspoon fish sauce
- 2 cups shredded rotisserie chicken or other leftover chicken
- 3-5 mini sweet peppers, cored and sliced into strips
- ½ red onion, thinly sliced
- ½ English cucumber, halved and sliced
- Pickled Thai chiles, for garnish
- Black and white sesame seeds, for garnish
- Honey sriracha sauce, for serving
Soften the noodles in hot boiling water; drain. Meanwhile, stir the curry paste, coconut milk, and fish sauce together in a small sauce pan until the mixture is well mixed and just begins to bubble. Remove from the heat and toss with the drained noodles. Divide the noodles evenly into two large serving bowls.
Warm the chicken and add that to the center of each bowl. Arrange the peppers, onion, and cucumber around the chicken. Garnish as desired with pickled chiles, sesame seeds, and sriracha sauce. Serve immediately.
- Yields: 2 servings
- Preparation Time: About 15 minutes