- What you need
- 1 Chicken Breast
- 6oz Rice noodles
- 2 cups Coconut Milk (Unsweetened)
- 1 tbs Red Curry paste
- 1/2 tbs Fish Sauce
- 1 tsp Fresh Cilantro
- 1 Carrot
- 1 cup Cabbage
- Fresh Basil
With only about 30 minutes to get ready for work (slept in a little), I did not have much time to prepare a full meal complete with a protein and sides for the family. This quick dish was simple and packs as much heat as you can handle, altering the amount of curry paste will allow you to control the heat level of the dish.
You can use many different types of vegetables in this dish, I decided to go with carrots and cabbage, about all I had left in the fridge. Looks like I will need to go shopping soon.
Normally I would make my own red curry paste, today it was not possible. On a side note, I tend to use mainly rice noodles when cooking almost any pasta or noodle dish as I try to stay as gluten free as possible. You can use any other type of noodle that you would like, just try to make sure they are wide enough to hold up.
Start of by grilling or baking your chicken breast, it does not need to be cook completely as it can finish cooking in the curry sauce.
In a large pan mix in your coconut milk, curry paste (add more or less for heat), fish sauce, and julienne or diced carrots. Cook over medium heat. When the sauce reaches a simmer dice your chicken breast and add to the the pan. Add the minced cilantro to the pan as well.
Cook your rice noodles for 5 minutes in boiling water, make sure to check them often as they are easy to overcook.
Once your noodles have finished cooking, transfer them to your sauce and coat them evenly. Transfer to a bowl and garnish with some fresh basil. Thai basil would be the best choice, unfortunately I did not have it at the time.