Table of Contents
Table of Contents
Ingredients
#- 1/4 cups basil
- 2 tbsp brown suger
- 1-1/2 pounds chicken
- 6 cups chicken broth
- 1/2 cups cilantro
- 14 ounces coconut milk
- 1 diced onion
- 1 tbsp fish sauce
- 1 tbsp ginger
- 2 tbsp lime juice
- 1 tbsp minced garlic
- 1 tbsp olive oil
- pepper
- 1 red bell pepper
- 3 tbsp red curry paste
- 8 ounces rice noodles
- salt
- 3 sliced green onions
Directions
#- Heat olive oil in a large pot over medium heat. Season chicken, cut into
1-inch chucks, with salt and pepper.
- Add the chicken to the pot and cook until golden, about 3 minutes; set aside.
- Add minced garlic, red bell pepper and diced onion. Cook, stirring
occasionally until tender, about 4 minutes.
- Stir in red curry paste and ginger until fragrant, about 1 minute.
- Stir in chicken broth and coconut milk, scraping any browned bits from the
bottom of the pot.
- Stir in rice noodles, fish sauce, brown suger until noodles are tender, about
5 minutes.
- Remove from heat; stir in sliced green onions, cilantro, basil and lime
juice; season with salt and pepper.