Thai Curry Chicken

This stir-fry dish is both spicy and aromatic. Add more curry paste if you dare. Substitute shrimp or scallops for a change.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 502 Calories

Ingredients

• 2 tablespoons white sugar
• 1 onion, chopped
• 1 zucchini, diced
• boiling water to cover
• 1 tablespoon peanut oil
• 3 tablespoons fish sauce
• 1 pound skinless, boneless chicken breast meat - cubed
• 2 tablespoons chopped cilantro
• 1 teaspoon green curry paste
• 1 (8 ounce) package rice noodles
• 0.5 cup sliced mushrooms
• 0.5 (10 ounce) can coconut milk

Recipe Instructions

Step 1

Place the rice noodles in a bowl. Pour the boiling water over the noodles; set aside.

Step 2

Heat the oil in a large wok or skillet over medium-high heat. Cook and stir the onion, zucchini, and mushrooms until softened; remove from skillet, reserving the oil, and set aside.

Step 3

Reheat the remaining oil in the skillet. Cook and stir the chicken in the hot oil until no longer pink, about 5 minutes. Return the vegetable mixture to the skillet and add the fish sauce, curry paste, and sugar; stir to coat the chicken and vegetables with sauce.

Step 4

Drain the rice noodles and add to the mixture. Pour the coconut milk into the skillet and stir to combine. Sprinkle with cilantro to serve.