photo courtesy of Tasty Kitchen
This recipe was great- I always appreciate a Thai recipe that does not call for fish sauce. Next time I will only use a 1/2 package of the rice noodles and I will leave out the broccoli slaw.
6 whole Chicken - Boneless, Skinless Breasts (cubed)
2 cans Coconut Milk
2 teaspoons Red Curry Paste
1 Tablespoon Ginger (fresh, Grated)
1 Tablespoon Cilantro (fresh, Chopped)
¼ cups Sweet Thai Chili Sauce (Trader Joes sells this)
2 c Chicken Or Vegetable Broth
1 package Rice Noodles (I think you only need 1/2 a box)
1 whole Onion (julienne)
2 whole Red Peppers (julienne)
1 cup Broccoli Slaw (I would leave this out next time)
1 Tablespoon Salt To Taste
Start with a large pot over medium-high heat. Scoop the cream off the top of the coconut milk, and put into the pot. The cream will be used as the “fat” instead of oil or butter. Along with the cream, add the curry paste and ginger. Let this simmer for 1 minute.
Then add the chicken. Cook the chicken through.
Then add the rest of what is in the coconut milk cans, sweet Thai chili sauce, cilantro, and chicken broth. Bring this to a simmer.
Then add your julienned veggies and rice noodles. Simmer this. You will see the broth slowly thicken as the rice noodles absorb it. It should only take about 5 minutes for the rice noodles to be cooked through.
Pull the pot off the heat, and let sit for about 5 minutes. It will thicken during this time. Then, it’s done. Slurp these noodles out of big noodle bowls! Garnish it with a bit more cilantro.