Egg Noodles with Coconut Curry Chicken

If you’re looking for a well spiced meal that’s easy to make, you’ve found it. Egg noodles with coconut curry chicken is one of my boyfriend's favorite dishes. It’s a rich and flavorful combination of egg noodles and mildly spicy coconut curry chicken and requires minimal effort to put together.

SERVES: 4
PREP TIME: 5 MINS COOK TIME: 25 MINS TOTAL TIME: 30 MINS

Ingredients

• 2 tablespoons oil

• 3 garlic cloves, minced

• 1 to 3 tablespoons Thai red curry paste, depending on spice preference

• 2 tablespoons curry powder

• 1 cup coconut milk

• 1/2 cup chicken broth

• 2 boneless skinless chicken breasts, diced

• 1 teaspoon fish sauce

• 1 1/2 teaspoons sugar

• 8 ounces egg noodles

• Cilantro, to garnish

• Green onion, to garnish

Instructions

1. Heat the oil in a medium saucepan over medium heat.

2. Add the garlic, curry paste, and curry powder. Stir for about 30 seconds.

3. Add the coconut milk, chicken broth, chicken breasts, fish sauce, and sugar. Stir everything together, being sure to scrape up any curry paste that has stuck to the bottom of the pan.

4. Bring to a boil. Once the sauce is boiling, lower heat and simmer uncovered for about 25 minutes.

5. While the sauce is simmering, cook the egg noodles according to package directions.

6. Divide the noodles and top with the chicken and sauce. Garnish with cilantro and green onion. Serve immediately.

Notes

• You can substitute the chicken with your choice of meat, tofu or vegetables.