Paul arrived home this weekend (YEAH) and since neither of us had the motivation or energy to rally for a sitter and date night, we settled in at home with the boys for a casual dinner and movie night.
Having a craving for one of our favorite dishes, Red Curry Coconut Noodles and the creamy, savory and spicy heaven it delivers in a bowl (with chopsticks of course), it was the perfect choice for a very tired, but happily reunited couple.
I discovered the original recipe from The Pioneer Woman and it’s been a hit with friends and Paul since. I’ve of course adapted a few things here and there (can’t help it) but in the end, in either original or adapted form, it’s always a bowl full of YUMMY HEAVEN!
6 whole Chicken – Boneless, Skinless Breasts (cubed)
2 cans Coconut Milk
1/4 cup Red Curry Paste (or less, we like it spicy)
1 Tablespoon Ginger (fresh, Grated)
2 Garlic cloves (minced)
2 Tablespoon Cilantro (fresh, Chopped) + more for garnish
¼ cup Sweet Thai Chili Sauce
500 millilitre Chicken Broth
1 package Rice Noodles
1 whole Red Onion (Julienne)
2 whole Red Peppers (Julienne)
1 cup Broccoli Slaw (I also add some small florets too)
1 Tablespoon Salt To Taste
Soak your rice noodles in cold water for about 15 minutes until they are soft and then follow instructions below.
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 is used as the “fat” instead of oil or butter. Along with the cream, add the curry paste, garlic and ginger. Let this simmer for 1 minute.
Add the chicken and cook through.
Add the rest of the coconut milk, sweet Thai chili sauce, cilantro, and chicken broth and simmer.
In a separate pan, sauté red onions until lightly browned and fragrant.
Add onions and Julienne veggies and rice noodles to the coconut milk and chicken. Simmer. Broth will slowly thicken as the rice noodles absorb it. It should only take about 5 minutes for the rice noodles to be cooked through.
Once noodles are done, remove from heat and let sit a couple of minutes to thicken. Garnish with cilantro and enjoy!
*You can top with roasted chopped peanuts or almonds and the dish is also great with Shrimp too!