What You Need:
1 lb to 1 1/2 lbs of cooked chopped chicken breast or tenders (shrimp would be delish with this too)
click here for my cheat sheet on not overcooking your chicken
1 pack of rice noodles (usually a pack is 6.75 oz, but I only add 3/4 of the pack of rice noodles)
6 cups of chicken broth
3 tablespoons of red curry paste or green curry paste (I’ve tried this recipe with both)
1 red bell pepper chopped up
1 tablespoon of grated ginger (optional)
1/2 to 3/4 sweet onion chopped
4 cloves of garlic minced
1 can coconut milk unsweetened (not the fat free either)
3 teaspoons of light brown sugar give or take
1 tablespoon of fish sauce
Salt and pepper for taste
1 tablespoon of chopped cilantro plus more for garnish
A handful of freshly chopped basil (optional but recommend)
Thinly sliced green onion for garnish (optional)
1. Cook your chopped chicken on a nonstick skillet on low medium heat for 6 minutes, seasoning with salt and pepper. Set aside.
2. In a large pot drizzle 3 to 4 tablespoons of olive oil. Sauté the onion, bell pepper, and garlic until soft. Stir in the red curry paste and ginger if using for about 1 minute.
3. Add your chicken broth and coconut milk. Add the brown sugar and fish sauce. Seasoning with salt and pepper. Bring to boil, then to a low simmer for 10 minutes to allow the flavors to mix together.
4. Add 3/4 of your packed rice noodles to the pot and 1 tablespoon of chopped cilantro. Allow to cook for 5 minutes. Remove from heat and add your chicken. Mix well.
5. Serve immediately in bowls with fresh lime juice, chopped basil, sliced green onion, cilantro, and ENJOY!