Thai Curry Noodles (Print Version)

Flavor-packed Thai bowl with creamy curry, chicken, and noodles.

# Ingredients:

→ Protein & Vegetables

01 - 1 onion, diced
02 - 1 red bell pepper, diced
03 - 3 cloves garlic, minced
04 - 1 ½ pounds chicken breasts, cut into small pieces

→ Curry Base

05 - 4 ounces rice noodles
06 - 1 (13.5-ounce) can coconut milk
07 - 6 cups chicken broth, low sodium
08 - 1 tablespoon freshly grated ginger
09 - 3 tablespoons red curry paste

→ Seasonings & Garnish

10 - ¼ cup fresh basil leaves
11 - ½ cup fresh cilantro leaves
12 - 3 green onions, sliced thin
13 - 2 teaspoons brown sugar
14 - 2 tablespoons lime juice
15 - 1 tablespoon fish sauce

# Steps:

01 - Toss the chicken in some seasoning, cook it in a bit of oil for a couple of minutes until golden. Move it to the side once done.
02 - Sauté your garlic, onion, and bell pepper in the same pot until they soften up, about 3-4 minutes.
03 - Mix in the curry paste and ginger before adding the broth, coconut milk, and cooked chicken. Let everything simmer for around 10 minutes.
04 - Throw in the noodles, along with some fish sauce and the sugar. Let it cook until the noodles get tender, about 5 minutes.
05 - Once off the heat, stir in basil, cilantro, green onions, and lime juice. Adjust seasoning as you like.

# Helpful Notes:

01 - Spice level can be changed up.
02 - Fresh herbs are super important here.
03 - Best eaten right away.

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