Description
A simple recipe for chicken cooked in coconut milk with curry spices, served over rice noodles.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons red curry paste
- 1 (13.5 ounce) can full-fat coconut milk
- 1 cup chicken broth
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 8 ounces dried rice noodles
- 1/2 cup fresh cilantro, chopped, for garnish
Instructions
- Heat coconut oil in a large pot or Dutch oven over medium heat.
- Add chicken and cook until browned on all sides, about 5 minutes. Remove chicken and set aside.
- Add onion to the pot and cook until softened, about 4 minutes.
- Stir in garlic and ginger and cook for 1 minute until fragrant.
- Add curry paste and cook for 1 minute, stirring constantly.
- Pour in coconut milk and chicken broth. Stir well to combine.
- Add fish sauce and brown sugar. Bring the mixture to a simmer.
- Return the chicken to the pot. Reduce heat to low, cover, and simmer for 10 minutes, or until the chicken is cooked through.
- While the curry simmers, prepare the rice noodles according to package directions. Drain well.
- Divide the rice noodles among serving bowls. Spoon the curry chicken mixture over the noodles.
- Garnish with fresh cilantro before serving.
Notes
- You can substitute chicken thighs for breasts if desired.
- Adjust the amount of curry paste to control the spice level.
- If you do not have fish sauce, you can use soy sauce, but the flavor will change slightly.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8
- Sodium: 650
- Fat: 30
- Saturated Fat: 22
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 35
- Cholesterol: 100
Keywords: coconut curry, chicken, rice noodles, quick dinner, asian, coconut milk