Tai Chicken Coconut Curry
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner
Cuisine: Tai
Serves: 4
Ingredients
  • 3-4 large boneless skinless chicken breasts
  • 1 tsp. kosher salt
  • ½ package rice noodles
  • 1 Can coconut milk
  • 1 C chicken broth
  • 1 tsp. curry powder
  • ½ tsp. ground ginger
  • ½ tsp salt
  • 6 Tbsp avocado oil (divided)
  • 1 lb broccoli florets
  • ½ red bell pepper
  • 1 C baby carrots
  • 3 cloves minced garlic
  • salt and fresh ground pepper to taste
Instructions
  1. Defrost chicken if frozen, cut into 1 inch cubes, drizzle some avocado oil over cubed chicken and season with kosher salt and pepper and set aside.
  2. Bring 6 cups of water to a boil. Once boiling add the noodles and boil until soft (should cook like pasta.)
  3. Once noodles are soft, drain water from pot, move noodles over to a sauce pan and add the canned coconut milk, chicken broth, curry powder, ginger and the ½ tsp. salt. Set aside.
  4. Add 2 Tbsp. avocado oil to a frying pan, set heat to medium, cover with lid and steam broccoli until soft when pierced with a fork. (You may need to add a few Tbsp of water to help with the steaming process.)
  5. Once soft, remove and set aside in a bowl.
  6. Add another Tbsp. of oil and place red bell pepper in the pan. Cover and steam until tender. Remove from pan and set aside with the broccoli.
  7. Add another Tbsp. of oil, carrots and garlic to the pan, cover and steam until fork tender.
  8. Remove from pan and set aside with other vegetables.
  9. Add another Tbsp of oil to the pan and set the heat to medium high. Once heated, add the chicken. Let brown on one side, then flip to the other. Cook until both sides have a nice golden look and chicken is cooked through.
  10. Now plate it! Place noodles on bottom, then add your veggies and chicken. Season with additional salt and pepper to taste.
Recipe by Shanell For Real at http://shanellforreal.com/tai-chicken-coconut-curry/