Five-Ingredient Red Curry Chicken recipe
All Recipes World Cuisine Recipes Asian
Ingredients
- 2 tablespoons coconut oil 1 (16 ounce) package skinless, boneless chicken breast halves, cut into small cubes 1 (14 ounce) can cream of coconut (such as Trader Joe's® Extra Thick and Rich) 1 (11 ounce) bottle red Thai curry sauce (such as Trader Joe's®) ½ (16 ounce) package dried rice stick vermicelli noodles
Nutrition Info
- 531 caloriescarbohydrate: 67.4 gcholesterol: 42.9 mgfat: 19.5 gfiber: 1.2 gprotein: 20.4 gsaturatedFat: 15 gservingSize: -sodium: 238.3 mgsugar: 33.8 gtransFat: : -unsaturatedFat: : -
Directions Five-Ingredient Red Curry Chicken
Directions
-
Heat oil in a large skillet on high heat. Add chicken cubes, cook until browned, about 2 minutes per side. Reduce heat to medium-high and add coconut cream and curry sauce. Cook until chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Fill a large pot with lightly salted water and bring to a rolling boil, stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 4 to 5 minutes. Drain.
Reduce skillet heat to simmer. Add the noodles and let simmer until flavors are absorbed, about 5 minutes. Divide chicken and noodles among individual serving bowls.