Thai Chicken Curry Noodles
An easy to make, delicious Thai Chicken Curry recipe. You can make it mild, medium or spicy.
Equipment
- 1 Large Wok
- 1 Carrot Peeler
Ingredients
- 1 Tbsp. Fish Sauce
- 1 Tbsp. Lime Juice
- 2 Tbsp. Brown Sugar or maple syrup
- 1-2 Tbsp. Red Curry Paste 1 Tbsp. for Mild; 1½Tbsp. for Med; 2+ Tbsp. for Spicy.
- ¼ Cup Peanut Butter
- ½ Cup Chicken Broth
- 1 Can Coconut Milk 400 mL
- 454 grams Rice Stick Noodles medium to large thickness
- 1 Tbsp. Oil
- 4 cloves Crushed Garlic or 2 tsp chopped garlic
- 1 Tbsp. Grated Ginger or 1 tsp minced ginger
- 1 lb. Chicken Breasts
- 3 Medium Carrots
- 2 Medium Bell Peppers (Red, Yellow or Orange)
- 5-6 oz. Spinach 150 grams
- 3 Green onions optional garnish
- ⅓ Cup Peanuts optional garnish
Instructions
- Mix together fish sauce, lime juice, brown sugar, red curry paste, peanut butter, chicken stock and coconut in a bowl and set aside.
- Peel carrots and cut into thin circles. Slice bell pepper and then cut into 1 inch pieces. Remove stems from spinach and coarsely chop.
- Cut chicken breast into ½-1 inch size pieces
- Heat 1 Tbps. oil in large wok on medium heat. Add garlic and cook until slightly browned. Add chicken and cook until no longer pink (approx. 10 minutes).
- While chicken is cooking. Prepare rice noodles in a large bowl according to package directions. The rice noodles generally take about 15 min to cook in hot to boiling water.
- Add carrots to wok and cook for approx. 5 min. Then add bell peppers and cook for approx. 2 min.
- Add sauce and spinach to wok and stir until spinach is cooked.
- Add noodles to wok and stir until noodles are evenly coated with sauce.
- Garnish with green onions and peanuts if desired.