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Five-Ingredient Red Curry Chicken
Five-Ingredient Red Curry Chicken
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Prep Time:
10 minutes
Cook Time:
19 minutes
Total Time:
29 minutes
5-ingredient Thai red curry chicken with luscious coconut cream for a quick, easy, and budget-friendly flavor explosion!
Ingredients:
  • 2 tablespoons coconut oil
  • 1 (16 ounce) package skinless, boneless chicken breast halves, cut into small cubes
  • 1 (14 ounce) can cream of coconut (such as Trader Joe's® Extra Thick and Rich)
  • 1 (11 ounce) bottle red Thai curry sauce (such as Trader Joe's®)
  • 0.5 (16 ounce) package dried rice stick vermicelli noodles
Instructions:
  • In a large skillet over high heat, warm oil. Add chicken cubes and brown for about 2 minutes on each side. Lower the heat to medium-high, then stir in coconut cream and curry sauce. Cook until chicken is no longer pink and the juices run clear, approximately 5 minutes. Ensure the chicken reaches an internal temperature of at least 165°F (74°C) when tested with an instant-read thermometer.
  • In a large pot, bring salted water to a rolling boil. Add vermicelli pasta and cook until al dente, about 4 to 5 minutes. Drain the pasta.
  • Lower the skillet heat to a gentle simmer. Add the noodles and simmer for about 5 minutes until they soak up all the flavors. Divide the chicken and noodles evenly among serving bowls.

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