Thai Curry Chicken
Description
This stir-fry dish is both spicy and aromatic. Add more curry paste if you dare. Substitute shrimp or scallops for a change.
Ingredients
•
1 (8 ounce) package rice noodles
•
boiling water to cover
•
1 tablespoon peanut oil
•
1 onion, chopped
•
1 zucchini, diced
•
1/2 cup sliced mushrooms
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1 pound skinless, boneless chicken breast meat - cubed
•
3 tablespoons fish sauce
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1 teaspoon green curry paste
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2 tablespoons white sugar
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1/2 (10 ounce) can coconut milk
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2 tablespoons chopped cilantro
Directions
1
Place the rice noodles in a bowl. Pour the boiling water over the noodles; set aside.
2
Heat the oil in a large wok or skillet over medium-high heat. Cook and stir the onion, zucchini, and mushrooms until softened; remove from skillet, reserving the oil, and set aside.
3
Reheat the remaining oil in the skillet. Cook and stir the chicken in the hot oil until no longer pink, about 5 minutes. Return the vegetable mixture to the skillet and add the fish sauce, curry paste, and sugar; stir to coat the chicken and vegetables with sauce.
4
Drain the rice noodles and add to the mixture. Pour the coconut milk into the skillet and stir to combine. Sprinkle with cilantro to serve.