Thai Red Curry Chicken Noodles

Thai red curry chicken noodles combine tender chicken, rice noodles, coconut milk, bell pepper, lime, and basil in an easy stovetop dinner.

Prep: 15 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb boneless, skinless chicken breast
• 8 oz rice noodles
• 1 tbsp thai red curry paste
• 13.5 oz coconut milk
• 1 bell pepper
• 1 lime
• 0.5 cup fresh basil
• 1 tbsp vegetable oil
• 1 tbsp fish sauce
• 1 tsp brown sugar

Cooking instructions

1. Slice the chicken into thin strips and cut the bell pepper into thin strips. (about 5 min)
2. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 5 to 7 minutes, stirring occasionally, until the thickest pieces reach 165°F (74°C). Transfer the chicken to a plate. (about 7 min) — Medium-high
3. Add the curry paste to the skillet and stir for 30 seconds. Pour in the coconut milk, then add the bell pepper, fish sauce, and brown sugar. Bring to a gentle simmer and cook for 5 minutes, until the pepper is crisp-tender. (about 6 min) — Gentle simmer
4. Add the rice noodles to the simmering curry and cook according to the package directions, usually 3 to 5 minutes, until tender. Return the chicken and any juices to the skillet and simmer for 1 minute, until heated through. (about 5 min) — Gentle simmer
5. Squeeze in the lime juice and fold in the basil. Serve hot. (about 1 min)