Coconut Thai Chili Bowl
Coconut Thai Chili Noodle Bowl
- 6 tsp Red Chili Paste
- 5 tbsp Unsweetened Coconut Cream
- ⅛ cup Sriracha (20 grams)
- ½ tsp Black Pepper
- ½ tsp Garlic Powder
- 36 oz Boneless, Skinless, Chicken Breast slice into bite sized piece before cooking (about 3 large breasts)
- 1 Udon Noodles (about 280 grams), (Brand Hakubaku)
- ½ cup Red Cabbage sliced, (about ¼ head of cabbage or 50 grams)
- 1 Red Bell Pepper sliced, (1 large pepper, or 160 grams)
- 2 Serrano Pepper sliced, (2 pepper, or 30 grams)
- 1 Ancho Chili Pepper sliced, (1 pepper, or 30 grams)
- ½ Red Onion sliced, (½ onion, or 75 grams)
- ⅛ tsp Sesame Seeds
- ⅛ tsp Red Pepper Flake
- Heat a large stove top saute pan to medium heat.
- While the pan is heating combine the red chili paste, coconut cream, sriracha, black pepper, and garlic powder in a small bowl. Mix until well incorporated.
- In another larger bowl add your sliced chicken. Then pour ½ of the red chili paste and coconut cream over top of the chicken. (Reserving the other ½ of sauce for later.) Toss the chicken in the sauce.
- Once the chicken is coated in the cream. Pour the chicken with the cream into your hot pan. Spread the chicken out into an even layer and allow to cook for 3-4 minutes. Then stir and cook for another 3-4 minutes. At this point your chicken will be almost done.
- While the chicken is cooking, bring a pot with about 4 cups of water to a boil. Once the water is boiling add the noodles to the pot. Cook the noodles for 4 minutes stirring often to keep them from sticking together. Once done, strain and rinse with cold water. Leave the noodles in the strainer until later.
- Now add the sliced red cabbage, bell pepper, serrano pepper, ancho pepper, and red onion to the pan with the chicken. Toss everything together cooking for 2-3 minutes. Then cover with a lid, turn the heat down to medium low, and cook for another 3-4 minutes. This will help soften up the veggies. They will still be crisp but a little softer.
- After the veggies have cooked with the chicken covered for 3-4 minutes, add the remaining thai chili coconut cream to the pan. Then add the cooked udon noodles to the pan. Toss everything together for 1-2 minutes to get the cream warm and incorporated into all of the ingredients.
- Serve with a sprinkle of sesame seed and red pepper flake. Enjoy!
I love a little spice in my life, and what better way to add it, than with this Coconut Thai Chili Noodle Bowl. This recipe will hit the spot and satisfy your cravings for spice! Additionally, you will love that this bowl is great for meal prep as it reheats REALLY well. So add this recipe to your meal plan this week, but I am going to warn you…you’ll want to make extra, it’s that good! If you are counting macros you will definitely want to check out my notes below, ways to easily adjust the macros to fit your personal macro goals!
Below outlines the Items In each macro group that are easily adjustable to meet your specific macros.
Coconut Cream: Is the main fat component in the recipe adjusting the cream will adjust the fat.You could double the amount of cream In this recipe and It would be amazing
Udon Noodles: Using more or less noodles
Chicken: Chicken Is a great lean cut of meat, providing most of the protein In this recipe. You could adjust the amount of chicken used. You could also use chicken thighs If you want to Increase the fat.
Yes. This is a great meal for prepping, and will last In the fridge for up to 6 days.
Yes. You can freeze this recipe for up to 6 months In an air tight container.
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