The Pioneer Woman Tasty Kitchen
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Red Curry Coconut Noodles

4.38 Mitt(s) 21 Rating(s)21 votes, average: 4.38 out of 521 votes, average: 4.38 out of 521 votes, average: 4.38 out of 521 votes, average: 4.38 out of 521 votes, average: 4.38 out of 5

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Level: Easy

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Description

This has become a family favourite! I love that it never tastes exactly the same, and it is easy to add in other flavours that you might like in your coconut curry.

Ingredients

  • 6 whole Chicken - Boneless, Skinless Breasts (cubed)
  • 2 cans Coconut Milk
  • 2 teaspoons Red Curry Paste
  • 1 Tablespoon Ginger (fresh, Grated)
  • 1 Tablespoon Cilantro (fresh, Chopped)
  • ¼ cups Sweet Thai Chili Sauce
  • 2 cups, 1 tablespoon, 2 teaspoons, 7-⅛ pinches Chicken Or Vegetable Broth
  • 1 package Rice Noodles
  • 1 whole Onion (julienne)
  • 2 whole Red Peppers (julienne)
  • 1 cup Broccoli Slaw
  • 1 Tablespoon Salt To Taste

Preparation

Start with a large pot over medium-high heat. Scoop the cream off the top of the coconut milk, and put into the pot. The cream will be used as the “fat” instead of oil or butter. Along with the cream, add the curry paste and ginger. Let this simmer for 1 minute.

Then add the chicken. Cook the chicken through.
Then add the rest of what is in the coconut milk cans, sweet Thai chili sauce, cilantro, and chicken broth. Bring this to a simmer.

Then add your julienned veggies and rice noodles. Simmer this. You will see the broth slowly thicken as the rice noodles absorb it. It should only take about 5 minutes for the rice noodles to be cooked through.

Pull the pot off the heat, and let sit for about 5 minutes. It will thicken during this time. Then, it’s done. Slurp these noodles out of big noodle bowls! Garnish it with a bit more cilantro.

* I have also added peanut butter to this recipe, and a bit of honey if you want a less savoury/spicy version.

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