Thai Curry Noodles
INGREDIENTS
·
1
tablespoon olive oil
·
1
1/2 pounds boneless, skinless chicken breast, cut into 1-inch chunks
·
Kosher
salt and freshly ground black pepper, to taste
·
3
garlic cloves, minced
·
1
red bell pepper, diced
·
1
onion, diced
·
3
tablespoons red curry paste
·
1
tablespoon freshly grated ginger
·
6
cups low sodium chicken broth
·
1
(13.5-ounce) can coconut milk
·
1/2
(8-ounce) package rice noodles
·
1
tablespoon fish sauce
·
2
teaspoons brown sugar
·
3
green onions, thinly sliced
·
1/2
cup chopped fresh cilantro leaves
·
1/4
cup chopped fresh basil leaves
·
2
tablespoons freshly squeezed lime juice
DIRECTIONS
1. Heat olive oil in a large
stockpot or Dutch oven over medium heat. Season chicken with salt and pepper,
to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes;
set aside.
2. Add garlic, bell pepper
and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
3. Stir in red curry paste
and ginger until fragrant, about 1 minute.
4. Stir in chicken broth and
coconut milk, scraping any browned bits from the bottom of the pot.
5. Stir in chicken. Bring to
a boil; reduce heat and cook, stirring occasionally, until reduced, about 10
minutes.
6. Stir in rice noodles,
fish sauce and brown sugar until noodles are tender, about 5 minutes.
7. Remove from heat; stir in
green onions, cilantro, basil and lime juice; season with salt and pepper, to
taste.
8. Serve immediately.
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