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Thai Curry Chicken
Thai Curry Chicken
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Spicy and aromatic curry stir-fry with optional shrimp or scallops. Heat up with extra curry paste if you're feeling bold!
Ingredients:
  • 1 (8 ounce) package rice noodles
  • boiling water to cover
  • 1 tablespoon peanut oil
  • 1 onion, chopped
  • 1 zucchini, diced
  • 0.5 cup sliced mushrooms
  • 1 pound skinless, boneless chicken breast meat - cubed
  • 3 tablespoons fish sauce
  • 1 teaspoon green curry paste
  • 0.5 (10 ounce) can coconut milk
  • 2 tablespoons chopped cilantro
Instructions:
  • Place the rice noodles in a bowl and cover them with boiling water; let them sit.
  • In a large wok or skillet over medium-high heat, sauté the onion, zucchini, and mushrooms in oil until softened. Remove vegetables from skillet, keeping the flavorful oil, and set aside.
  • Reheat the leftover oil in the skillet. Sauté the chicken until cooked through, about 5 minutes. Add the vegetable mixture back to the skillet and mix in fish sauce, curry paste, and sugar until everything is coated evenly.
  • Rinse the rice noodles and mix them in. Add the coconut milk to the skillet and stir well. Garnish with fresh cilantro before serving.

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