About the Recipe
I love Asian cooking and foods. I find them to have so much flavor and are such a great way to add in all the extra veggies. This is one of my favorite Thai Curry recipes.
1 Can of Coconut Milk
8 oz of Rice Noodles
3 TBS Red Curry Paste (I like the Maesri Brand)
1 Red Pepper Cut into Matchsticks
1 Can of Bamboo Shoots
2 Carrots Cut into Match Sticks
1 Onion Thinly Sliced
1 Carton of Chicken Broth + 2 more cups if you want a thinner broth
1 TBS of Macadamia Oil or Ghee
1 TBS Fish Sauce (Red Boat is the best)
2 TBS Freshly Squeezed Lime Juice
2 TBS Brown Sugar
2 Garlic Cloves Minced
1 TBS of Fresh Grated Ginger
Pinch of Salt and Pepper
1 Green Onion stalk
Bunch of Bail Chopped
Bunch of Cilantro Chopped
1 – ½ lbs of Boneless Skinless Chicken Breasts Sliced thin
Heat Ghee or Oil in a dutch oven style pan and toss in chicken.
Salt and pepper the chicken while cooking and stir until cooked.
Set chicken aside and add peppers, onions, and carrots slices and garlic.
After they are softened, add in Red Curry Paste and Ginger.
Add the chicken back in with the broth and coconut milk.
Bring to a simmer and simmer for 12-15 minutes until it thickens up a little bit.
Add in your noodles and cook. If you are cooking them in the pan, you will need the extra broth. If not, you can just add your precooked noodles.
Add in the fish sauce and coconut sugar and simmer a few more minutes.
Take off of the heat, add in lime juice, green onion, basil, and cilantro.
Mix up and enjoy!