Chicken Curry Skillet With Rice Noodles
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 226.79 g wide rice noodles, broken
- 680.38 g boneless skinless chicken breast halves, cut into 1-inch pieces
- 29.58 ml vegetable oil
- 453.59 g package frozen green beans or 453.59 g package sugar snap pea stir fry vegetables, thawed
- 396.89 g can unsweetened light coconut milk
- 118.29 ml water
- 14.79 ml sugar
- 14.79 ml fish sauce
- 2.46-4.92 ml red curry paste
- 1.23 ml salt
- 1.23 ml ground black pepper
- 59.14 ml snipped fresh basil
directions
- Soak rice noodles according to package directions; drain.
- In a 12-inch skillet, cook chicken in hot oil over medium heat for 8 to 10 minutes or until chicken is longer pink, adding stir-fry vegetables for the last 4 minutes of cooking. Remove chicken mixture from skillet.
- In the same skillet, combine coconut milk, water, sugar, fish sauce, curry paste, salt, and black pepper. Bring to boiling. Stir in rice noodles and chicken mixture. Return to boiling; reduce heat. Simmer, uncovered, about 2 minutes or until noodles are tender but still firm and sauce is thickened. Sprinkle with basil.
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RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
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