Red Curry Thai Noodles

Start with a large pot over medium-high heat. Scoop the cream off the top of the can of coconut milk, and put it into the pot. Along with the cream, add the curry paste and ginger. Let this simmer for 1 minute. Then add the chicken. Cook the chicken through, stirring occasionally, until all of the cubes are nicely browned.

Pour in coconut milk, sweet Thai chili sauce, cilantro, and chicken broth. Bring this to a simmer.

Next, add the veggies and rice sticks. Simmer. The broth will thicken as the rice noodles absorb it. It should only take about 5 minutes for the rice noodles to be cooked through.

Remove from heat, and let sit for about 5 minutes. Garnish with cilantro.

*Note, you can sub the chicken for steak or pork. If you do, just swap out the chicken broth for beef broth. Or go vegetarian style and use veggie broth.