Red Curry Chicken Noodles

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This take-out inspired curry is one of my weeknight go to’s: quick, easy, healthy and delicious. Made with creamy coconut milk, red curry paste, chicken breast (or thighs!) and loads of fresh veggies. Depending on my mood I will toss this with pad thai noodles or serve it over steamed rice. Always with a big squeeze of lime and tons of fresh herbs (I especially love Thai basil here). If you like some heat add a few dashes of sriracha and for some crunch chopped cashews or peanuts.

Ingredients
Pad Thai Noodles or Steamed Rice
Coconut Amino
Water
Honey
Red Curry Paste
Full Fat Coconut Milk
Toasted Sesame Oil
Fish Sauce
Sriracha or Sambal Olek
Avocado Oil
Chicken
Broccoli
Carrots
Bell Pepper
Garlic

And for toppings: lime, herbs such as Thai basil, basil or cilantro, cashews or peanuts, sriracha for heat

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Red Curry Chicken Noodles

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• Author: coco et sel

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Ingredients

12–16 oz pad thai noodles or 1.5–2 cups of steamed rice

Red Curry Sauce
1/3 cup coconut amino
2 tbsp water
2 tbsp honey
2 tbsp red curry paste
1 tbsp toasted sesame oil
1 tsp fish sauce
Sriracha or sambal olek, to taste
13.5 oz can full fat coconut milk

Chicken and Veggies
1 tbsp avocado oil
1 lb boneless skinless chicken tender or thighs
2 cups broccoli florets, barely steamed
2 carrots, peeled and thinly sliced
1 red bell pepper, thinly sliced
3 cloves of garlic, thinly sliced

For serving
limes
thai basil, basil or cilantro

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Instructions

1. Bring a large pot of salted water to a boil and cook noodles according to instructions. Drain and rinse with cold water. Set aside. If serving this with rice, steam according to instructions. 
2. In a small bowl, combine the coconut aminos, honey, curry paste, fish sauce, sesame oil, sriracha and water together and stir to combine. Whisk in the coconut milk and set aside. 
3. Heat the avocado oil in a large skillet over medium heat. Add the chicken and season with salt. Cook for 4 minutes per side. Add the broccoli, carrots and bell pepper and cook for another 4 minutes. Add the garlic and cook for one more minute.
4. Pour the sauce over the chicken and veggies and bring to a low boil. Lower the heat and simmer for about 10 minutes, until the veggies are tender and the chicken cooked through. If using the noodles, toss to combine and cook for an additional 1-2 minutes. 
5. Serve with your favorite toppings. 

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