Red Curry Thai Noodles

• 1 can Coconut Milk, 15oz
• 1 teaspoon Red Curry Paste
• 1 Tablespoon Fresh Grated Ginger, Up To 2
• 3 whole Boneless, Skinless Chicken Breasts, Cubed
• 1/4 cups Sweet Thai Chili Sauce, Less Or More To Taste
• 1 Tablespoon Cilantro, Chopped Plus More For Garnish
• 1 cup Chicken Broth
• 1/2 whole Onion (julienne)
• 6 ounces, weight Broccoli Slaw
• 1 whole Red Pepper, Julienne
• 1 package Maifun Rice Sticks (5.75oz)

1. Start with a large pot over medium-high heat.
2. Scoop the cream off the top of the can of coconut milk, and put it into the pot.
3. Along with the cream, add the curry paste and ginger.
4. Let this simmer for 1 minute.
5. Then add the chicken.
6. Cook the chicken through, stirring occasionally, until all of the cubes are nicely browned.
7. Pour in coconut milk, sweet Thai chili sauce, cilantro, and chicken broth.
8. Bring this to a simmer.
9. Next, add the veggies and rice sticks.
10. Simmer.
11. The broth will thicken as the rice noodles absorb it.
12. It should only take about 5 minutes for the rice noodles to be cooked through.
13. Remove from heat, and let sit for about 5 minutes.
14. Garnish with cilantro.
15. *Note, you can sub the chicken for steak or pork.
16. If you do, just swap out the chicken broth for beef broth.
17. Or go vegetarian style and use veggie broth.

coconut milk, red curry, ginger, chicken breasts, sweet thai chili sauce, cilantro, chicken broth, onion, weight broccoli, red pepper, maifun rice

Taken from tastykitchen.com/recipes/main-courses/red-curry-thai-noodles/ (may not work)