Thai Curry Chicken
I like spicy food so its not too spicy for me but it does have chili sauce in it and also, i used salt instead of fish sauce.
Recipe Summary Thai Curry Chicken
This stir-fry dish is both spicy and aromatic. Add more curry paste if you dare. Substitute shrimp or scallops for a change.
Ingredients | Chicken Stir Fry Recipes With Rice Noodles1 (8 ounce) package rice noodlesboiling water to cover1 tablespoon peanut oil1 onion, chopped1 zucchini, diced½ cup sliced mushrooms1 pound skinless, boneless chicken breast meat - cubed3 tablespoons fish sauce1 teaspoon green curry paste2 tablespoons white sugar½ (10 ounce) can coconut milk2 tablespoons chopped cilantroDirectionsPlace the rice noodles in a bowl. Pour the boiling water over the noodles; set aside.Heat the oil in a large wok or skillet over medium-high heat. Cook and stir the onion, zucchini, and mushrooms until softened; remove from skillet, reserving the oil, and set aside.Reheat the remaining oil in the skillet. Cook and stir the chicken in the hot oil until no longer pink, about 5 minutes. Return the vegetable mixture to the skillet and add the fish sauce, curry paste, and sugar; stir to coat the chicken and vegetables with sauce.Drain the rice noodles and add to the mixture. Pour the coconut milk into the skillet and stir to combine. Sprinkle with cilantro to serve.Info | Chicken Stir Fry Recipes With Rice Noodlesprep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
4
Yield:
4 servings
TAG : Thai Curry ChickenWorld Cuisine Recipes, Asian, Thai,
