- 2 boneless, skinless chicken breasts, sliced into thin strips
- 1 tablespoon oil
- 2 cans light or regular coconut milk
- 1 tablespoon red curry paste
- 1 tablespoon freshly grated ginger
- 1 tablespoons chopped fresh cilantro
- ¼ cups sweet Thai chili sauce
- 2 ¼ cups chicken broth
- 1 (13.5 ounce) package rice noodles (about ¼-inch wide)
- 1 yellow onion, sliced into thin half moons
- 2 red peppers, cored and sliced thinly
- 1 cup broccoli slaw or thinly sliced matchstick carrots
- 1 teaspoon salt to taste
Add the chicken and onions. Cook, stirring occasionally, until the chicken is no longer pink, about 5-6 minutes. Add the coconut milk, sweet Thai chili sauce, cilantro, and chicken broth. Bring this to a simmer.
Add the red pepper, broccoli slaw (or carrots) and rice noodles and salt. Simmer, stirring occasionally to prevent the noodles from sticking to the bottom, for about 5-8 minutes. The noodles will thicken and plump up as they absorb the liquid. The mixture will be slightly soupy when the noodles are finished cooking.
Take the pot off the heat and let the noodles sit for about 5 minutes. The mixture will continue to thicken. Garnish with more cilantro, if desired.
Note to Self: My coconut milk didn't have any cream so I used oil. I also didn't have any sweet Thai chili sauce...GASP...how could this happen? So I improvised with some Thai Chili paste and some sugar. I suspect this is why it may have been spicier than I would have preferred. I didn't have broccoli slaw or carrots...which I thought I did, but didn't. So I just omitted them. This dish was AWESOME!! I loved it. It was way too spicy for the girls but they suffered through and ate as much as they could and chased it with a glass of milk. Tyler and Chris thought it was perfect. The next day the heat was perfect for me. Next time I'll make sure to get some sweet Thai chili sauce and it won't be quite as spicy. I really loved this dish and will definitely make it again. Just typing this makes me want it right NOW!
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