Red Coconut Curry (Print-Friendly Version)

A warm and flavorful Thai dish with chicken and rice noodles in a rich curry blend.

# Ingredients:

01 - 1.5 pounds of chunked chicken breast

02 - 3 minced garlic cloves

03 - 1 chopped onion

04 - 1 diced red bell pepper

05 - 4 ounces of rice noodles

06 - 1 tablespoon of fresh grated ginger

07 - A 13.5-ounce can of coconut milk

08 - 6 cups of chicken broth (low sodium)

09 - 3 tablespoons of red curry paste

10 - A tablespoon of fish sauce

11 - Half a cup of cilantro leaves

12 - 2 teaspoons of brown sugar

13 - Quarter cup of basil leaves

14 - 2 tablespoons of lime juice

15 - 3 thinly sliced green onions

01 - In a bit of oil, cook the seasoned chicken until it turns golden brown, which takes about 2 to 3 minutes. Once done, move it to a plate.

02 - Toss in the garlic, onion, and bell pepper and cook them for around 3 to 4 minutes until soft.

03 - Throw in the curry paste, grated ginger, broth, coconut milk, and cooked chicken. Let it all simmer together for about 10 minutes.

04 - Stir in the rice noodles, sugar, and fish sauce. Let them cook until the noodles are nice and soft, which should take 5 minutes.

05 - Turn off the heat, then stir in the herbs and squeeze in some lime juice. Adjust the seasoning if needed.

01 - Make it spicier or milder to suit your taste

02 - Use fresh herbs for the best flavor

03 - Serve it hot right after cooking