Coconut Thai Chicken Curry
- Servings: 6
With crowd pleasing Thai flavors, this red Thai curry sauce is a speedy dinner option that’s faster to make than ordering take out.
|12 oz||No Yolks® Extra Broad Noodles|
|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|
- Cook noodles according to package directions; drain reserving 1/2 cup of cooking liquid.
- 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.
- Toss in noodles and reserved cooking liquid until well coated.
- Stir in lime juice and garnish with cilantro.
Garnish also with toasted chopped peanuts or cashews for crunchy topping.