
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Burmese coconut curry with chicken and udon noodles
Family-Friendly, Dairy-Free
2 Servings, 690 Calories/Serving
25–40 Minutes
Burma’s answer to a spaghetti dinner, nan gyi dok is a beloved coconut curry dish served over wide noodles. Make this quickly using our signature curry base.
In your bag
- 1 organic egg
- ½ pound fresh udon noodles
- Chicken options:
- 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
- 2 boneless skinless chicken breasts (about 6 ounces each)
- 1 tablespoon chickpea flour
- ½ teaspoon sweet paprika
- 1 organic red onion
- Sunbasket coconut curry base (coconut milk - garlic - ginger - gluten-free tamari - fish sauce - Chinese chiles - turmeric)
- 3 ounces organic baby spinach or other leafy greens
- 4 or 5 sprigs organic fresh cilantro
Nutrition per serving
Calories: 690, Protein: 45g (90% DV), Fiber: 14g (56% DV), Total Fat: 25g (38% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 4g, Saturated Fat: 9g (45% DV), Cholesterol: 205mg (68% DV), Sodium: 1330mg (55% DV), Carbohydrates: 74g (25% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).
Contains:
Eggs, Fish (anchovy), Tree Nuts (coconut), Wheat, Soybeans
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Instructions
Wash produce before use
1
Cook the egg
While the egg cooks and cools, prepare the udon noodles.
2
Cook the udon noodles
While the water heats and the udon cooks, start the curry.
3
Prepare the curry
- Pat the chicken dry with a paper towel; cut the chicken into 1-inch pieces. Transfer the chicken to a medium bowl; season generously with salt and pepper, sprinkle with the chickpea flour and paprika, and toss to coat.
- Peel and thinly slice enough onion to measure 1¼ cups [2½ cups]; set aside ¼ cup [½ cup] sliced onion for garnish.
While the curry cooks, prepare the garnishes.
4
Prep the garnishes
- Thinly slice the egg crosswise.
- Remove any coarse stems from the cilantro sprigs.
Serve
Kids Can!
- Time the egg.
- Peel the egg.
- Measure the onion.
- Remove coarse stems from the cilantro.
- Garnish the curry.