Coconut Thai Chicken Curry

With crowd pleasing Thai flavors, this red Thai curry sauce is a speedy dinner option that’s faster to make than ordering take out.

Ingredients:

12 oz No Yolks® Extra Broad Noodles
12 oz Light n Fluffy Homestyle Egg Noodle
2 Tbsps vegetable oil
1 small onion, chopped
1 Tbsp fresh ginger root, peeled, minced
2 each garlic cloves, minced
2 Tbsps Thai red curry paste *
1 can (14 oz.) coconut milk
2 Tbsps soy sauce
1 tsp brown sugar
1 each carrot, thinly sliced
1 each red pepper, cut into strips
2 cups chicken, cooked and shredded
2 Tbsps lime juice
2 Tbsps fresh cilantro leaves, coarsely chopped

Directions:

1. Cook noodles according to package directions; drain reserving 1/2 cup of cooking liquid.

2. Meanwhile, heat oil in large skillet set over medium-high heat. Cook onion, ginger, garlic and red curry paste for 2 to 3 minutes or until fragrant. Stir in coconut milk, soy sauce and brown sugar; bring to a boil. Stir in carrots and red pepper and reduce heat to a simmer. Cook for 3 to 5 minutes or until vegetables are tender and flavors marry. Stir in chicken and cook for 2 to 3 minutes or until heated through.

3. Toss in noodles and reserved cooking liquid until well coated.

4. Stir in lime juice and garnish with cilantro.

Tip:
Garnish also with toasted chopped peanuts or cashews for crunchy topping.

Serves 6

Made with:

No Yolks® Extra Broad Noodles