Description
A flavorful and creamy coconut curry chicken served over tender rice noodles, perfect for a comforting and satisfying meal.
Ingredients
- 1 lb chicken breast, thinly sliced
- 8 oz rice noodles
- 1 tbsp vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp red curry paste
- 1 can (14 oz) coconut milk
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp brown sugar
- 1 red bell pepper, sliced
- 1 cup snap peas
- Juice of 1 lime
- Fresh cilantro, for garnish
- Salt and pepper to taste
Instructions
- Cook rice noodles according to package instructions. Drain and set aside.
- Heat vegetable oil in a large skillet or wok over medium heat.
- Add onion, garlic, and ginger; sauté for 2-3 minutes until fragrant.
- Stir in red curry paste and cook for 1 minute.
- Add chicken slices and cook until lightly browned and cooked through.
- Pour in coconut milk, fish sauce, soy sauce, and brown sugar. Stir to combine.
- Add red bell pepper and snap peas. Simmer for 5-7 minutes until vegetables are tender.
- Stir in lime juice and season with salt and pepper to taste.
- Serve curry over rice noodles and garnish with fresh cilantro.
Notes
- Adjust the amount of curry paste based on your spice preference.
- You can substitute chicken with tofu or shrimp.
- Leftovers store well in the fridge for up to 3 days.