Burmese coconut curry with chicken and udon noodles

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Burmese coconut curry with chicken and udon noodles

Dairy-Free, Family-Friendly

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note 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
  • Sun Basket 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

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the egg

Bring a small sauce pot of water to a boil and fill a small bowl with ice water. Carefully lower the egg into the boiling water and cook for 10 to 12 minutes for hard-cooked. Transfer the egg to the ice water to cool. Carefully peel the egg.
While the egg cooks and cools, prepare the udon noodles.

2

Cook the udon noodles

Bring a medium sauce pot of water to a boil. Add the udon and cook, stirring occasionally to prevent sticking, until just tender, 2 to 3 minutes. Drain and rinse with cold water. Set aside.
While the water heats and the udon cooks, start the curry.

3

Prepare the curry

Prep and cook instructions are identical for both chicken options.
  • 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.
In a wok or large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, stirring occasionally, until browned but not yet cooked through, 2 to 3 minutes. Add 1 cup [2 cups] onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in ¼ cup water, scraping up any browned bits from the bottom of the pan. Add the coconut curry base and spinach (the spinach in batches if needed) and cook, stirring occasionally, until the chicken is cooked through and the spinach is wilted, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.
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

Transfer the udon to individual bowls and top with the chicken curry. Garnish with the egg, cilantro, and remaining sliced onion and serve.
Kids Can!
  • Time the egg.
  • Peel the egg.
  • Measure the onion.
  • Remove coarse stems from the cilantro.
  • Garnish the curry.