Thai chicken coconut (Print Version)
# Ingredients:
01 -
1 tablespoon olive oil.
02 -
3 chicken breasts, diced.
03 -
2 minced garlic cloves.
04 -
1 red bell pepper, chopped.
05 -
1 chopped onion.
06 -
2 tablespoons red curry paste.
07 -
1 tablespoon freshly grated ginger.
08 -
6 cups chicken broth.
09 -
1 can coconut milk, 400 ml.
10 -
150 g rice noodles.
11 -
1 tablespoon fish sauce.
12 -
1 tablespoon brown sugar.
13 -
2 tablespoons lime juice.
14 -
2 sliced green onions.
15 -
A handful of chopped cilantro.
16 -
Salt and black pepper.
# Instructions:
01 -
Heat up the oil in a big pot and brown the chicken over medium-high heat. Season with salt and pepper, then take it out and set aside.
02 -
Using the same pot, sauté the chopped onion, garlic, and red pepper for around 5 minutes over medium heat until softened.
03 -
Mix in the curry paste and grated ginger thoroughly.
04 -
Pour in the chicken broth and coconut milk. Scrape the bottom of the pot to lift any browned bits, return the chicken, and let it come to a boil. Cover and simmer for 10 minutes.
05 -
Toss in the rice noodles, fish sauce, and brown sugar. Let it cook for 2 minutes or until the noodles are tender.
06 -
Squeeze in the lime juice and adjust seasoning if needed.
07 -
Ladle into bowls and garnish with green onions and cilantro.
# Notes:
01 -
For extra heat, add finely diced red chili.
02 -
Cook noodles separately if you want more control over their texture.