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Add a photo4 Ingredient Red Curry Chicken with noodles is easy, quick and inexpensive to make. Sweetened with coconut milk for unbelievable flavor!
Ingredientes
- 2 tablespoons oil (I used coconut oil, but olive oil or vegetable oil will work)
- 1 lb boneless skinless chicken, cut into small cubes
- 1 (11 oz bottle) Thai Red Curry Sauce (I used Trader Joe's)
- 1 (14 oz can) Coconut Cream (Trader Joe's extra thick & rich)
- 1 (8 oz package) dried rice sticks vermicelli noodles
- Top with chopped cilantro, green onions and red chili peppers, if desired)
Direcciones
- Heat the oil in a large skillet on high heat.
- Quickly brown the chicken cubes for 2 minutes on each side. Lower the heat to medium high and add the curry sauce and coconut cream. Let cook for 5 minutes.
- While the chicken is cooking, boil the rice noodles according to the directions on the package (mine only took 3 minutes). Drain the noodles and set aside.
- When the chicken is fully cooked (165° Fahrenheit), lower the heat to simmer. Add the rice noodles and let simmer for 5 minutes. Divide amongst bowls and top with toppings, if desired. Serve immediately and Enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 4 servings | |
| Calories 688 | |
| Calories from Fat 342 | 50% |
| Total Fat 39.53g | 49% |
| Saturated Fat 23.86g | 95% |
| Trans Fat 0.18g | |
| Cholesterol 58mg | 19% |
| Sodium 101mg | 4% |
| Potassium 277mg | 8% |
| Total Carbs 68.91g | 18% |
| Dietary Fiber 0.3g | 1% |
| Sugars 66.69g | 44% |
| Protein 15.86g | 25% |
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