Red Curry Thai Noodles

 

AAHHH!

I am way excited to share this with you today!

Scratch that, I am elated!

This is SOOO good!

Do you like Thai food?

Yes? 

Great! We can be friends. Want to come over and eat this with me?* My husband won't, he hates Thai food. 

Actually, he hates any food of an Asian descent. He says it's too salty and less than filling.

I actually think he knows not of what he speaks.

This is not salty. This is totally filling. 

And a side note, that really is the BIG note, YOU will feel so accomplished after having made such as tasty dish from the comfort of your own home.

It is definitely impressive, so be sure to invite guests! 

*PS. How many shall I set the table for?

Red Curry Thai Noodles

Serves:6

Ingredients: 

3 Boneless, Skinless Chicken Breasts (cubed) 

1 cans Coconut Milk 

1 teaspoon Red Curry Paste 

1 Tablespoon Ginger (fresh, Grated) 

1 Tablespoon Cilantro (fresh, Chopped) 

1/4 cups Sweet Thai Chili Sauce, less or more, to taste

1 cup Chicken Or Vegetable Broth 

1 package Mauifun Rice Sticks

1/2 Onion (julienne) 

1  Red Peppers (julienne) 

1/2 pkg Broccoli Slaw 

1/2 Tablespoon Salt, To Taste

Directions:

Start with a large pot over medium-high heat. Scoop the cream off the top of the coconut milk, and put 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.
Pour in coconut milk, sweet Thai chili sauce, cilantro, and chicken broth. Bring this to a simmer.
Next, add your julienned veggies and rice sticks. 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. Garnish it with a bit more cilantro.