RED COCONUT CURRY NOODLES
This recipes serves 2-3
6-8 oz boneless, skinless chicken breasts, sliced into thin slices
(1/2 tablespoon canola oil if using light coconut milk)
1 can light or regular coconut milk
1/2 tablespoon red curry paste
1/2 tablespoon grated fresh ginger
1/2 tablespoon chopped cilantro
2 tablespoons sweet chili sauce
1 cup chicken broth
about 4 oz fettuccine or about 7 oz packaged rice noodles (about 1/4" wide)
1/2 sweet onion, sliced into thin moon-halfs
1 red pepper, cored and thinly sliced
1/2 cup broccoli slaw, or thinly sliced matchstick carrots
salt to taste
In a large opt over medium heat, scoop the cream off the top of each can of coconut milk and put it in the post (if using light coco milk, you'll need to add the canola oil). Add the curry paste and ginger. Simmer/saute for about one minute, stirring constantly.
Add chicken and onions. Cook, stirring, until chicken is no longer pink, around 5 minutes. Add coco milk, chili sauce, cilantro and chicken broth. Bring to a simmer.
Add fettucine or rice noodles until just past firm stage. I had fettucine and it took about 15 minutes. Rice noodles may take longer. You'll want the sauce to be reduced, but still able to cook the peppers and slaw. Add the pepper and broccoli slaw or carrot slices. Simmer and stir often to keep the noodles from sticking. You'll want the mixture to be a bit soupy, but thick.
Take the pot off the heat and let the noodles sit for about 5 minutes (covered). The mixture will continue to thicken. Garnish with cilantro.
I served this dish with steamed broccoli.