Imported from Instagram

Indonesian Chicken Curry with Udon Noodles

Name: Indonesian Chicken Curry with Udon Noodles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Southeast Asian
Ingredients: 1 packet Udon noodles; 2 Chicken thighs, bone-in and skin-on (Chopped into small chunks; edible meat and skin only for nutrition estimate.); 0.5 Red bell pepper (Cubed); 1 Pak choi (Cut into small pieces); 2 Garlic cloves (Finely sliced); 0.5 Red chilli (Finely sliced; plus more for garnish); 2 Lime juice (Juiced); 2 tbsp Crunchy peanut butter; 2 tbsp Dark soy sauce; 1 tbsp Hoisin sauce; 1 tsp Fish sauce; 1 small tin Coconut milk (Tin size not specified); Oil (For sautéing the chicken; amount not specified); Water (Optional, to adjust curry thickness); Peanut butter (Optional extra if the curry is too runny; amount not specified); Fresh coriander (For garnish; amount not specified); Red chilli (For garnish; amount not specified)

Recipe by Lochan Nowacki @lochan_nowacki · Instagram

Imported by Blak Rabbit on SeeMeCook

A quick, creamy coconut curry with chicken, crisp vegetables, peanut butter, and udon noodles. Lime and savory sauces give it a tangy, rich flavor, and the vegetables are kept slightly crisp for texture.

4 servings30 minSoutheast Asian

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Ingredients

1 packet Udon noodles
2 Chicken thighs, bone-in and skin-on (Chopped into small chunks; edible meat and skin only for nutrition estimate.)
0.5 Red bell pepper (Cubed)
1 Pak choi (Cut into small pieces)
2 Garlic cloves (Finely sliced)
0.5 Red chilli (Finely sliced; plus more for garnish)
2 Lime juice (Juiced)
2 tbsp Crunchy peanut butter
2 tbsp Dark soy sauce
1 tbsp Hoisin sauce
1 tsp Fish sauce
1 small tin Coconut milk (Tin size not specified)
Oil (For sautéing the chicken; amount not specified)
Water (Optional, to adjust curry thickness)
Peanut butter (Optional extra if the curry is too runny; amount not specified)
Fresh coriander (For garnish; amount not specified)
Red chilli (For garnish; amount not specified)

Steps

1
Chop the chicken thighs into small chunks and set aside.
2
Finely slice the garlic and half red chilli, then set aside.
3
Cut the red pepper into cubes and the pak choi into similarly sized small pieces.
4
Heat some oil in a pan and sauté the chicken until slightly golden and cooked through. Transfer it to a bowl.
5
In the same pan, cook the sliced chilli and garlic, taking care not to brown them too much. Cook until fragrant.
6
Add the red pepper and pak choi. Cook for a couple of minutes, until cooked but still retaining a little bite.
7
Transfer the cooked vegetables to the bowl with the chicken.
8
Add the lime juice, peanut butter, dark soy sauce, hoisin sauce, fish sauce, and coconut milk to the same pan. Mix well.
9
Cook over medium-high heat, stirring, until the sauce bubbles and reduces.
10
Return the chicken and vegetables to the pan and check the seasoning.
11
Add the udon noodles and mix well. Cook over medium heat for about 2 minutes, or until the noodles are hot.
12
If the curry is too thick, add a splash of water. If it is too runny, add a little more peanut butter and reduce the sauce further.
13
Serve in bowls and garnish with fresh coriander and red chilli.

Notes

The post says the recipe makes 3–4 meals and takes under 30 minutes. Packet size and small-tin coconut milk size are not specified; ingredient weights and nutrition for those items are estimates. The method does not specify the amount of oil, extra peanut butter, or garnish.