Rating: 4 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Consider this your go-to recipe for curry in a hurry. Feel free to add whatever veggies you have on hand into the mix--this versatile recipe is great for mixing and matching to make your own custom dish.

Recipe by Cooking Light January 2016


Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

16 mins
28 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Combine first 4 ingredients in a saucepan over medium-high heat. Bring to a boil; reduce heat, and simmer 15 minutes. Stir in chicken; cook 5 minutes. Remove pan from heat; stir in lime juice. Heat oil in a skillet over medium-high heat. Add bok choy and bell pepper; sauté 2 minutes. Add garlic; cook 30 seconds. Prepare rice noodles according to the package directions; drain. Divide noodles evenly among 4 bowls; top each with 1/2 cup chicken mixture and 1/2 cup vegetables. Sprinkle with cilantro, and serve with lime wedges.


Nutrition Facts

254 calories; fat 7.6g; saturated fat 2.5g; mono fat 2.3g; poly fat 1.9g; protein 13g; carbohydrates 34g; fiber 4g; cholesterol 41mg; iron 1mg; sodium 431mg; calcium 53mg; sugars 2g.