Coconut Thai Chicken Noodles


This is a delicious dish to introduce kids to the flavor of curry; it is not spicy, but rather slightly sweet with a punch of lime. Substitute shrimp or beef if desired. Or, since whole wheat noodles contain protein, this dish can be made without meat for Meatless Monday.

Recipe by Deanna Segrave-Daly, RD

Serves 4

1 tbsp Canola oil
1 tbsp garlic finely chopped
14 oz chicken boneless, skinless chicken breast tenders, cut in bite-size chunks
1 tbsp curry powder
1 1⁄4 c unsweetened coconut milk
2 c fat-free less sodium chicken broth
1 tsp sugar
1⁄8 tsp salt
2 tbsp lime juice
3⁄4 lb dried whole wheat spaghetti noodles

Heat oil in large non-stick skillet over medium heat; add garlic and cook 1 minute. Add chicken to pan and sprinkle curry powder over cooking chicken; cook 1 to 2 minutes, tossing occasionally to brown chicken on all sides. Add coconut milk, chicken broth, sugar, salt, and stir well. Bring to a gentle boil, then turn heat down so sauce is at a lively simmer. Cook about 10 minutes, until meat is cooked through. Add green beans to chicken mixture and heat through, about 1 minute; stir in lime juice.

Meanwhile, cook noodles according to package direction. Strain in colander then divide noodles among individual serving bowls.

To serve, ladle chicken curry into each bowl of noodles.