Description
A delightful fusion dish featuring tender chicken, colorful veggies, and comforting rice noodles in a rich coconut curry sauce.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast, diced
- 1 can (13.5 oz) coconut milk
- 2-3 tbsp red curry paste
- 8 oz rice noodles
- 2 cups mixed vegetables (bell peppers, broccoli, snap peas)
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp lime juice
- 1-2 tbsp fish sauce or soy sauce
- Cilantro for garnish
Instructions
- Cook the rice noodles according to package instructions, then rinse with cold water and set aside.
- In a large skillet or pot, heat oil and sauté minced garlic and ginger until fragrant.
- Add diced chicken and cook until browned on all sides and no longer pink, about 5-7 minutes.
- Stir in red curry paste, cooking for about a minute.
- Pour in coconut milk, stirring to combine, and let it simmer for a few minutes.
- Add mixed vegetables and cook until tender, about 5-6 minutes.
- Stir in fish sauce or soy sauce and lime juice, adjusting seasoning to taste.
- Add the cooked rice noodles, tossing everything together to combine.
Notes
Serve with fresh lime wedges and extra cilantro for garnish. This dish stores well, making it great for meal prep.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg