Thai Red Curry Coconut Noodles

• 6 whole Chicken - Boneless, Skinless Breasts cubed (i cook the chicken prior to adding)
• 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
• 500 milliliters Chicken Or Vegetable Broth (approx 2 cups)
• 1 package Rice Noodles
• 1 whole Onion (julienne)
• 2 whole Red Peppers (julienne)
• 1 cup Broccoli Slaw   (didn't use this)
• 1 Tablespoon Salt To Taste

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. (if you precook it, you don't have to worry about this step)


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. Garnish it with a bit more cilantro.

http://thepioneerwoman.com/tasty-kitchen/recipes/main-courses/red-curry-coconut-noodles/