Description
A delightful combination of tender chicken and creamy coconut with a hint of spice, transforming weeknight dinners into memorable experiences.
Ingredients
- 8 oz rice noodles
- 1 lb chicken breast, sliced
- 1 can (14 oz) coconut milk
- 2 tbsp red curry paste
- 2 tbsp lime juice
- 2 tbsp vegetable oil
- Fresh cilantro, for garnish
- Salt, to taste
Instructions
- Cook the rice noodles according to package instructions. Drain and set aside.
- In a large pan, heat the vegetable oil over medium heat.
- Add the sliced chicken and cook until no longer pink.
- Stir in the red curry paste and cook for an additional minute.
- Pour in the coconut milk and bring to a simmer.
- Add the cooked noodles and lime juice to the pan, tossing to combine.
- Season with salt to taste.
- Serve hot, garnished with fresh cilantro.
Notes
For extra texture and nutrition, consider adding vegetables like bell peppers or snap peas.