By Mayo Clinic Staff

Dietitian's tip:

Using coconut milk and shredded coconut in this curry adds depth of flavor.

Number of servings

Serves 4
  1. Gluten-free
  2. High-fiber


  1. 4 ounces soba noodles
  2. 1 tablespoon sesame oil
  3. 1 pound boneless, skinless chicken breasts, cut into strips
  4. 1 teaspoon olive oil
  5. 2 cups chopped onions
  6. 1 cup sliced red bell peppers
  7. 1 cup broccoli florets
  8. 1 cup shredded carrots
  9. 1/2 cup coconut milk
  10. 1 cup vegetable or chicken stock
  11. 1 teaspoon green curry paste
  12. 1/2 cup shredded sweetened coconut
  13. 1/2 teaspoon salt


In a medium-sized pot, cook the noodles according to package directions. Drain the noodles and set aside.

Heat a large saute pan with the sesame oil over medium-high heat. Once hot, saute the chicken breast strips until they are fully cooked, and set aside.

Return saute pan to medium-high heat and add the olive oil, onions, bell peppers, broccoli and carrots and saute until tender. Add the noodles and chicken strips back into the saute pan with the vegetables. Add the coconut milk, stock and curry paste. Cook until the sauce is slightly thickened, stirring frequently. Add the shredded coconut and salt before serving.

Nutritional analysis per serving

Serving size: 1 1/2 cups

  • Calories 425
  • Total fat 14 g
  • Saturated fat 7 g
  • Trans fat 0 g
  • Monounsaturated fat 3 g
  • Cholesterol 83 mg
  • Sodium 442 mg
  • Total carbohydrate 43 g
  • Dietary fiber 6 g
  • Added sugars 13 g
  • Protein 32 g

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.

May 24, 2016