Red Coconut Curry Noodles

Total Time
40mins
Prep 20 mins
Cook 20 mins

Easy! Quick to Make! Delicious! What more could you ask for in a dish? This could be a light main dish, or a side. You can leave out the chicken, add more or different veggies, make it spicier, or less spicy. Make it your own!

Ingredients Nutrition

Directions

  1. In a large pot over medium heat, scoop the cream off the top of each can of coconut and put it in the pot. The cream will be used as the “fat” instead of oil or butter. Along with the cream, add the curry paste and ginger. Let this simmer, stirring constantly, for about one minute.
  2. 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.
  3. Add the red pepper, broccoli slaw and/or carrots and 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.
  4. 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.
Most Helpful

5 5

This was good and quick. I served mine in large bowls with rice in the bottom. Maybe next time no rice. Also, I wouldn't let the noodles sit after removing from heat, as they were starting to get soggy. Made for ZWT 9!