Simple 20 – minute chicken panang curry noodle bowls with veggies. Warm panang curry noodle sauce all cozied up with noodles and your favorite sautéed veggies. Perfect for chilly, weeknight dinners!
Zippy weeknight dinners at your service.
Because that’s exactly what this is. I mean, warm chicken panang curry turned into healthyish curry noodle bowls that take around 20 minutes to prepare and come complete with your favorite sautéed veggies, fresh herbs, and noodles all dressed with a creamy panang curry and a big squeeze of lime juice. We’re talking store bought red curry paste turned into a quick panang curry with a lick of peanut butter and a dash of spices because who can even get their hands on a jar of panang curry paste from the grocery store on a weeknight? Not I!
True panang curry makers, this isn’t me trying to give you a heart attack, but rather just my attempt to make your weeknight dinners snappy.
Not gonna lie to you — I think I ate curry noodle bowls for like 3-4 days straight for 2 meals a day. Mainly because I just couldn’t get enough of of these brown rice noodles just lightly coated with a thick, almost soup but almost stew-like curry.
Fork-twirling is addicting.
Now that i’ve got you all excited about these creamy dreamy and in-your-face flavors and textures, let me tell you how we turn red curry paste into panang curry paste.
I know. It’s blasphemy. But we’re going to do it anyway. Now, I need you to look for a few ingredients in your red curry paste. 1.) kaffir lime leaves – which most red curry pastes do have 2.) lemongrass and 3.) galangal. These ingredients make the best red curry paste. This is the curry paste I use at home and love.
To turn it into panang curry paste. Grab a bowl and 3 tablespoons of red curry concentrate. Add in 1 tablespoon of creamy peanut butter, 1/2 teaspoon coriander power, and 1/4 teaspoon cumin powder. Stir it all together and BAM! Cheaters panang curry paste.
Now the veggies for the curry noodle bowls. I’m using broccoli, carrots, shiitake mushrooms, and yellow and orange peppers. But the beauty about this weeknight dinner recipe is that you can pretty much use any veggies you like! Short cuts are totally welcome too. Use pre-washed, and chopped veggies to get this on the table in 20 minutes and if you decide to chop your veggies, it’ll take you maybe around 30 for the whole thing. Zucchini, leftover roasted potatoes, thinly sliced onions, a cabbage mix. It’s all game. It’s all delicious. It’s all covered in homemade panang curry sauce.
I let the veggies be a little al dente and crunchy because I love texture and the creamy sauce with the soft noodles just begs for a crunch factor.
Definitely delicious, healthyish, weeknight curry noodle bowl dinners.
Say it with me <<<Twirl. twirl. twirl. Slurp! slurp! slurp!>>>
20 – Minute Chicken Panang Curry Noodle Bowls
Simple 20 – minute chicken panang curry noodle bowls with veggies. Warm panang curry noodle sauce all cozied up with noodles and your favorite sautéed veggies. Perfect for chilly weeknight dinner!
Panang Curry Paste:
- 3 tablespoons red curry paste
- 1 tablespoon creamy peanut butter
- 1/2 teaspoon coriander powder
- 1/4 teaspoon cumin powder
Curry Noodle Bowls:
- 1 tablespoon coconut oil
- 1 shallot, minced
- 1 tablespoon grated ginger
- 1 can (15 ounces) full fat coconut milk
- 10 – 12 ounces boneless skinless chicken, thinly sliced
- 3/4 cup chicken broth
- 2 teaspoon fish sauce
- 1 tablespoon sugar
- 4 cups mixed veggies (I used broccoli, carrots, shiitake mushrooms, peppers)
- 6 ounces flat rice noodles (prepared to package directions)
- chopped cilantro and lime wedges, for serving
- PANANG CURRY PASTE: In a small bowl, combine the ingredients for the paste and mix using a spoon or a small spatula. Set aside.
- CURRY: Heat the oil in a sauce pan, add the shallots and sauté for 3-4 minutes or until the shallot become soft and translucent. Add the ginger and cook for 30 seconds before adding in 1/4 of the coconut milk along with the prepared curry paste. Cook the paste mixture for 1 minute. Add the chicken and stir to coat, cooking for 2-3 minutes. If at any point the sauce begins to stick to the pan, use a couple tablespoons of the broth to deglaze the pan. The coconut milk/chicken broth mixture will start to evaporate leaving a thick paste. Add in the rest of the coconut milk, chicken broth, fish sauce, and sugar and allow the sauce to simmer on low for 5-10 minutes while you prepare the veggies.
- VEGGIES: Heat a large skillet over medium high heat. Drizzle in a little olive oil and add the veggies. Sauteé for just 3-5 minutes or until the veggies brighten in color.
- ASSEMBLE: Place the prepared noodles in a bowl, top with the sauteed veggies and the prepared curry. Serve with cilantro and lime wedges!
- To make this a 20-minute recipe, I used cleaned and cut veggies found in the refrigerated section of the grocery store. You can also prep your own veggies, but keep in mind that this will take you longer than the 20 minutes for the recipe.
- You can use just about anything you like for the mixed veggies, even roasted, diced potatoes. Zucchini, corn, cabbage mix, and sliced onions are some other veggies that would taste great!
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