Serves 4
40 min
Whole30 Thai Curry Veggie Noodles with Chicken
Recipe GLPR8a88047e277cdb
Tender broiled chicken paired with fresh spiralized vegetables and a vibrant curry coconut sauce. This Whole30-compliant Thai-inspired dish combines savory red curry paste and almond butter with bright lime juice, served over crunchy cabbage and veggie noodles. Ready in under 40 minutes with minimal cleanup.
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Ingredients
1 1/2 pounds boneless, skinless chicken breasts
1 tablespoon extra-virgin olive oil
to taste Kosher salt
to taste Freshly ground black pepper
1/2 cup unsweetened coconut milk
2 whole Juice of 2 fresh limes, plus lime wedges for serving
2 tablespoons almond butter
2 teaspoons red curry paste
1 large carrot, spiralized into thin noodles
1/2 small head red cabbage, thinly sliced
1 large English cucumber, spiralized into thin noodles
2 scallions, thinly sliced
for serving Roasted salted cashews, chopped, for serving
Directions
Preheat your broiler and line a baking sheet with foil. Pat the chicken breasts dry with paper towels. Brush both sides lightly with the olive oil and season generously with kosher salt and freshly ground black pepper. Place on the prepared baking sheet.
Broil the chicken for about 5 minutes, then carefully flip using tongs. Continue broiling for another 5 to 7 minutes until the internal temperature reaches 165°F when measured at the thickest part. The chicken should be cooked through with lightly browned edges. Remove from the broiler and let rest for a few minutes.
While the chicken cooks, whisk together the coconut milk, lime juice, almond butter, and red curry paste in a large mixing bowl until well combined and smooth.
Add the spiralized carrot and thinly sliced red cabbage to the curry mixture along with 1 teaspoon of kosher salt. Toss thoroughly to coat all the vegetables evenly. Allow the mixture to rest undisturbed for about 15 minutes so the vegetables soften slightly and absorb the flavors.
Add the spiralized cucumber to the bowl and gently toss until all vegetables are evenly coated with the sauce.
Thinly slice the rested chicken breasts against the grain. Divide the vegetable and sauce mixture evenly among 4 bowls. Top each bowl with sliced chicken, scatter the sliced scallions over the top, and sprinkle with chopped roasted cashews. Serve immediately with fresh lime wedges on the side.
