Burmese Coconut Curry with Chicken and Udon Noodles | Sunbasket

Name: Burmese Coconut Curry with Chicken and Udon Noodles | Sunbasket
Ingredients: 1 egg; ½ pound fresh udon noodles; Chicken options:; 2 boneless skinless chicken thighs (about 6 ounces each); 2 boneless skinless chicken breasts (about 5 or 6 ounces each); 1 tablespoon chickpea flour; 1 teaspoon sweet paprika; 1 organic red onion; Sunbasket coconut curry base (coconut milk - ginger - garlic - gluten-free tamari - fish sauce - ground turmeric); 3 ounces organic baby spinach or other leafy greens; 4 or 5 sprigs organic fresh cilantro

sunbasket.com

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 coconut curry base.

View full recipe on sunbasket.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sunbasket.com.

Share this recipe:

Ingredients

1 egg
½ pound fresh udon noodles
Chicken options:
2 boneless skinless chicken thighs (about 6 ounces each)
2 boneless skinless chicken breasts (about 5 or 6 ounces each)
1 tablespoon chickpea flour
1 teaspoon sweet paprika
1 organic red onion
Sunbasket coconut curry base (coconut milk - ginger - garlic - gluten-free tamari - fish sauce - ground turmeric)
3 ounces organic baby spinach or other leafy greens
4 or 5 sprigs organic fresh cilantro