National Curried Chicken Day
Thai Red Curry Chicken
Adapted from Thai Kitchen
1 14 oz. coconut milk
1 ½ tbsp red curry paste
2 chicken breasts, sliced
1 ½ tbsp fish sauce
2 tbsp sugar
½ cup frozen peas
4 oz. button mushrooms, sliced
½ large red bell pepper, diced
1 14 oz. can baby corn spears, cut into bite sized pieces
1 package rice noodles
- In a tea kettle, bring enough water to a boil to cover the rice noodles. Place rice noodles in a large bowl. Once the water comes to a boil, pour it over the rice noodles. Let soak for 10 minutes.
- In a large saucepan, simmer the coconut milk and curry paste over medium heat for 5 minutes.
- Add the chicken, peas, red bell pepper, baby corn, mushrooms, fish sauce, and sugar. Simmer for 10 minutes, stirring occasionally until all ingredients are cooked.
- Serve the curry over the softened rice noodles.
The original recipe only calls for peas, but I usually just use whatever leftover vegetables I have. It’s also usually served over jasmine rice, but I decided to try rice noodles this time – I’ll probably go back to rice next time because the noodles seemed to dilute the curry flavor too much. Or I guess I could just add more curry paste!