In order to bring you the best organic produce, some ingredients may differ from those depicted.
Chicken curry noodle bowls with broccoli leaves and bell pepper
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, No Added Sugar, Protein Plus
2 Servings, 720 Calories/Serving
Inspired by the joys of eating Southeast Asian street food, Chef Thomas created this slurp-worthy meal of glass noodles infused with panang curry paste.
In your bag
- 10 ounces ground chicken
- 1 organic red or other bell pepper
- ½ bunch organic broccoli leaves or other leafy greens (about 6 ounces)
- 1 organic lime
- 3 organic scallions
- Your choice of protein
- Sunbasket panang curry paste (mild green chiles - lemongrass - extra virgin olive oil - pureed garlic - pureed ginger - turmeric - coriander - cumin - ancho chile powder - cardamom)
- ½ cup coconut milk
- 5 ounces glass (sweet potato) noodles
Calories 720, Total Fat 30g (38% DV), Sat. Fat 12g (60% DV), Trans Fat 0g, Cholest. 120mg (40% DV), Sodium 180mg (8% DV), Total Carb. 80g (29% DV), Fiber 7g (25% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 35g
Contains: Tree Nuts (coconut)
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.
Wash produce before use
Prep the vegetables and lime
- Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into ¼-inch-wide strips, enough to measure 1 cup [2 cups].
- Remove any coarse stems from the broccoli leaves; coarsely chop the leaves.
- Zest the lime; juice half and cut the remaining half into wedges for garnish. [Zest and juice 1 lime; cut the remaining lime into wedges.]
- Trim the root ends from the scallions; thinly slice the scallions for garnish.
Prep your protein
- Ground meat (including plant-based): Cut a small corner from the ground meat packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
- Shrimp: Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate.
- Tofu: Pat the tofu dry with paper towels; cut into ½-inch cubes.
Start cooking your protein
In a medium [large] sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add your protein, season generously with salt and pepper, and cook, stirring and breaking up the ground meat if using, until your protein is lightly browned but not yet cooked through, 1 to 2 minutes for regular shrimp, 2 to 3 minutes for jumbo shrimp or tofu, and 4 to 6 minutes for ground meat. Transfer to a plate. Do not clean the pot.
Cook the vegetables; finish the curry
In the same pot used for your protein, stir in the curry paste and cook over medium-high heat until fragrant, about 1 minute. Add the coconut milk and 2 cups [3½ cups] water and bring to a boil, scraping up any browned bits from the bottom of the pot. Add the glass noodles, reduce to a simmer, and cook, stirring occasionally, until the liquid starts to thicken and the noodles start to soften, 6 to 8 minutes.
Add your protein and any accumulated juices, bell pepper, broccoli leaves (the leaves in batches if needed), and 1 to 2 teaspoons lime zest and season with salt and pepper. Cook, stirring occasionally, until the pepper softens, the broccoli leaves are wilted, the noodles are tender, and your protein is cooked through, 2 to 3 minutes. Stir in 2 to 3 teaspoons lime juice. Remove from the heat and season to taste with salt and pepper.
Transfer the curry to individual bowls, garnish with the scallions, and serve with the lime wedges.
- Measure the bell pepper.
- Juice the lime.
- Measure the water for the curry.
- Time the cooking.
- Garnish with the scallions.