Ingredients
- 2 tablespoons coconut oil
- 4 cloves garlic,smashed
- 1 tablespoons fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can(14 ounces) coconut milk
- 1/2 cup chicken broth
- 10 ounces raw skinless,boneless,chicken breast, thinly sliced
- 1 tablespoons soy sauce
- 2 teaspoons fish sauce
- 3/4 teaspoons crushed red pepper flakes
- 1 cup red bell pepper, sliced into thin strips
- 1 carrot, sliced on bias thinly
- 8 ounces raw wide rice noodles
- 1 lime
- 1/2 cup cilantro,chopped
- 2 green onion,minced
How to Make
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Step 1: Bring a pot of water to a boil.
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Step 2: Remove from heat and submerge the noodles in the hot water for 10 minutes. Then drain and set aside, keeping warm
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Step 3: Meanwhile
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Step 4: Heat the oil in a wok
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Step 5: Add the garlic and ginger to the wok and saute for 2 minutes.
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Step 6: Add the curry paste and red pepper flakes
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Step 7: Stir to combine well with the oil.
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Step 8: Cook for another 3 minutes.
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Step 9: Add the broth to the pan and stir to combine well.
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Step 10: Bring to a simmer.
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Step 11: Now add the chicken to the pan and cook until the chicken has lost its translucence.
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Step 12: Remove the chicken from the pan and set aside.
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Step 13: Now add the coconut milk, broth, soy sauce, fish sauce.
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Step 14: Bring to a fast simmer and cook until the liquid has begun to thicken about 15 minutes.
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Step 15: Lower the heat to medium.
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Step 16: Add carrots, bell peppers, and the chicken back into the pan.
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Step 17: Cover and cook another 10 minutes
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Step 18: Add the noodles,cilantro, green onion,lime juice into the pan and stir briefly.
We hope you enjoy this recipe!
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