Thai Vegetable Curry Noodles with Chicken (Whole30 Diet)

Ingredients:

• 0.7 kg skinless and boneless chicken breasts (about 2 large)
• 1 tbsp. l. olive oil
• 0.5 cup coconut milk
• Juice of 2 limes + lime wedges for serving
• 2 tbsp almond paste
• 2 tsp red curry paste (see note)
• 1 large carrot, spiralized
• Half a small head of cabbage, finely shredded
• 1 large cucumber, spiralized
• 2 green onions, thinly sliced
• Chopped roasted cashew nuts, for serving
• Special equipment: vegetable spiralizer

Preparation:

1. Preheat the oven to broil and line a baking sheet with foil. Drizzle the chicken with olive oil and season with salt and pepper. Place it on the prepared baking sheet and broil, turning halfway through, until cooked through, about 10 minutes.
2. Meanwhile, combine the coconut milk, lime juice, almond paste, and curry paste in a large bowl. Add the carrots, cabbage, and 1 teaspoon of salt and stir to coat the cabbage completely. Let sit for 15 minutes. Add the cucumber and stir.
3. Thinly slice the chicken. Divide the vegetables among 4 plates and top with the chicken, onions, and some cashews. Serve with lime wedges.
   
   

   Note

   
   Some types of red curry paste are not suitable for the Whole30 diet, so check the label carefully before using.