Red Curry Chicken Noodle Bowl

I love the combination of spicy red Thai curry paste and coconut milk. The curry paste and coconut milk are essential to this red curry chicken noodle bowl, so don’t skimp on them! I normally use red curry paste to make these egg noodles in chicken curry sauce (Chris's favorite) but had some left over that needed to be used up so I decided to experiment with this noodle bowl. Much to my delight, this turned out to be an excellent recipe that I'll keep handy for times when I need a quick fix of chicken and noodles, but with a kick. I used bell peppers, carrots, bean sprouts, and scallions, but feel free to use whatever veggies you have available.

SERVES: 4
PREP TIME: 15 MINS COOK TIME: 15 MINS TOTAL TIME: 30 MINS

Ingredients

• 2 chicken breasts, thinly sliced

• 1 teaspoon cornstarch

• Vegetable oil

• 2-3 tablespoons Thai red curry paste, depending on your spice preference

• 1/2 cup coconut milk

• 8 ounces egg noodles

• 1/4 of a red bell pepper, thinly sliced

• 1/4 cup carrots, julienned

• 2 cups bean sprouts

• 5 scallions, sliced into 1-inch pieces

Instructions

1. In a medium bowl, combine chicken, cornstarch and 1 teaspoon vegetable oil.

2. In a medium pan, over medium high heat, add a tablespoon of vegetable oil. Add the chicken. Cook until chicken is opaque, remove from pan, and set aside.

3. Add the red curry paste. Stir for 1 minute.

4. Add the coconut milk and noodles. Stir to loosen noodles.

5. Add the bell pepper, carrots, and chicken. Cook for another minute.

6. Add the bean sprouts and scallions. Cook until scallions and bean sprouts are wilted, about 2 minutes.