cambodian

Yellow Curry Noodles With Chicken And Potatoes

This simmered dish pairs boneless skinless chicken thigh, sliced with chicken broth, rice noodles, cooked and drained and curry powder. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

30 g Protein

64 g Carbohydrates

31 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

102g boneless skinless chicken thigh, sliced 123 kcal
102g coconut milk 201 kcal
120g chicken broth 7 kcal
126g rice noodles, cooked and drained 164 kcal
84g potato, diced small 65 kcal
42g onion, sliced 17 kcal
4g curry powder 12 kcal
7g fish sauce 2 kcal
4g palm sugar or brown sugar 15 kcal
5g vegetable oil 44 kcal
9g lime juice 3 kcal

Cooking instructions

potatoonion
Slice the chicken and cut the potato into small cubes for quick cooking. Slice the onion.
onioncurry powdervegetable oil
Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil. Saute onion 2 minutes. Stir in curry powder and cook 30 seconds until fragrant.
coconut milkchicken brothpotato
Add coconut milk and broth; bring to a simmer. Add potato and cook 8 to 10 minutes until nearly tender.
fish saucepalm sugar or brown sugar
Add chicken and simmer 5 to 6 minutes until cooked through. Stir in fish sauce and sugar.
rice noodleslime juice
Add cooked rice noodles and warm 1 minute. Serve hot with lime juice squeezed over the top.