Penang Curry Chicken with Sweet Potato Glass Noodles

This meal was the bomb!! I ordered lunches from Territory Foods last week and they delivered a delicious new meal called Penang Curry Chicken with Paleo Noodles. It was so delicious and different that I tried to recreate it for my meal prep this week. After a quick google search, I found that Wegman's sold Sweet Potato Glass Noodles, so that is where I found that ingredient. I then came up with this recipe below on my own to try and mimic what I ate last week, and let me tell you I was pretty dang close. My version turned out tasting almost exactly the same and just as delicious! The amount of curry powder and salt to use is up to you. I just used enough to coat and rub over all the chicken pieces, then I let that marinate in the fridge for a few hours before making this recipe. Besides the sweet potato noodles, this is a pretty simple ingredient recipe and is super easy to make. Everything is done in one pan and boiling the sweet potato noodles took no more then 8 minutes. I really don't mind eating sweet potatoes every week, but I do like to change up how I make them and this meal really changed it up. For those who have never tried sweet potato glass noodles before, they really don't taste like anything or sweet potato at all for that matter, so that curry sauce (or any sauce for that matter) is definitely needed. Anyways, I thought this one turned out amazing and if you give it a try, please let me know how you like it or if you have any suggestions for it! 

Penang Curry Chicken with Sweet Potato Glass Noodles
Ingredients:

• 2½ - 3 lbs boneless chicken breasts, rinsed, patted dry, and cut into ½ inch pieces
• 1-2 Tbsp Curry Powder
• 1 onion, finely chopped
• 3-4 cloves garlic, sliced thin
• 1-2 tablespoon olive oil or coconut oil
• 4-5 carrots, sliced 
• 1 cup (200 g) cherry tomatoes 
• Salt, to taste
• Sweet Potato Glass Noodles (This 3.5 oz package has 4 servings of 22g of carbs, so I ended up buying 4 packages to make 8 meals with 2 servings/44g of carbs in each meal.)

Curry Sauce:

• 1 can full-fat coconut milk
• 3 tablespoons Thai red curry paste
• Juice of 1/2 lemon
• Salt, to taste
• Grated lemon zest for garnish, if desired

Directions:

1. Coat or rub the chicken with curry powder and salt.
2. Heat up large pan to medium heat. Melt coconut oil in pan and saute garlic and onion in the oil until fragrant.
3. Add in paste and heat up thoroughly. Add in coconut milk and mix well.
4. Add in carrots. Let simmer slowly for 5-10 minutes.
5. Add in chicken, mix and let simmer slowly for 10-15 minutes.
6. While the chicken is cooking, boil water in another pot and add sweet potato noodles. Boil for about 6-8 minutes and immediately drain and rinse with cold water.
7. Mix in cherry tomatoes and sweet potato noodles with the chicken and curry sauce. Let simmer for a few minutes and check flavor. Add in some salt (if desired) and squeeze in lemon juice.
8. Serve immediately. Garnish with lemon zest. Enjoy!

This recipe was by me, inspired by a Territory Foods meal I ate last week.