Green Curry Chicken Noodle Bowl with Rice Noodles and Bamboo Shoots

A flavorful and comforting Thai-inspired noodle bowl featuring tender chicken, vibrant vegetables, and a creamy green curry sauce. Perfect for a quick and satisfying weeknight dinner.

Prep Time

15 minutes

Total Time

45 minutes

Calories

650

Level

Easy

Yields

4 servings

Cost

£3.50

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Indian•Asian•Thai

Main Ingredient:

Chicken•Rice

Cooking Style:

Quick & Easy

Mood:

Comfort Food

Ingredients

Servings

8ozRice Noodles(Thin or medium width)

£1.50

1lbChicken Breast(Boneless, skinless, cut into bite-sized pieces)

£6.00

2tablespoonsGreen Curry Paste(Adjust to your spice preference)

£1.20

1canCoconut Milk(Full-fat for creaminess)

£1.30

1canBamboo Shoots(Drained and rinsed)

£1.00

2mediumBell Peppers(Any color, sliced)

£1.50

1tablespoonFish Sauce(Optional, for umami flavor)

£0.20

1teaspoonBrown Sugar(Or palm sugar)

£0.05

1mediumLime(For juice)

£0.30

1tablespoonVegetable Oil

£0.05

2tablespoonsFresh Cilantro(Chopped, for garnish)

£0.50

2stalksGreen Onions(Sliced, for garnish)

£0.40

0.5cupWater(As needed to adjust sauce thickness)

Total Cost

£14.00

£3.50 per serving

The Method

1
Cook rice noodles according to package directions. Drain and set aside.
2
Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
3
Add green curry paste to the skillet and cook for 1 minute, stirring constantly, until fragrant.
4
Pour in coconut milk and stir to combine. Bring to a simmer.
5
Add bamboo shoots and bell peppers to the sauce. Simmer for 5-7 minutes, or until the vegetables are tender-crisp.
6
Stir in fish sauce (if using) and brown sugar. Add water as needed to adjust sauce thickness.
7
Return the cooked chicken to the skillet and stir to coat with the sauce.
8
Divide the cooked rice noodles among bowls. Top with the green curry chicken and vegetables.
9
Squeeze fresh lime juice over each bowl and garnish with fresh cilantro and green onions. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (450g)

650 kcal / 2720 kJ

Carbs

45g

17% of RDA

Fat

35g

50% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

10 g

11% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

For a spicier dish, add a pinch of red pepper flakes or a finely chopped chili pepper to the sauce.

You can substitute other vegetables such as broccoli, zucchini, or snow peas.

Garnish with a sprinkle of sesame seeds or chopped peanuts for added texture and flavor.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Equipment

Large Pot

Large Skillet or Wok

Wine Pairings

No wine pairing suggestions available for this recipe.

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