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 kcal

Difficulty

Easy

Equipment

2 items

Cost

£3.50/serving

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

Instructions

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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