Chicken Curry Saute Over Rice Noodles

Ok, this curry recipe requires prep, but it’s so worth it. It makes a lot too, which is great for leftovers and on the go meals. I made this for a dinner party as the entree and prepared the palette for the spicy flavors with Sweet and Savory Chicken Wings and Cauliflower Rice. If you’re preparing this as a course in a meal I would recommend the Berry Basil Ice Cream as dessert. I’m just saying, it all pairs well together. Any way you prepare this one I’m sure you’ll find it as equally yummy as I did.

I recommend chopping the veggies ahead of time, or better yet using a food processor to chop them. It saves a bunch of time and really speeds things up when you’re getting ready to cook everything. This also takes two pans, but you could cheat and cook the chicken first and follow it in the same pan with the veggies. Just be careful that you don’t over cook the chicken. Maybe transfer it to a bowl while you get the veggies done.

If you’re going to make this curry ahead or for future lunches on the go, make sure to keep the chicken/veggie sauce separate from the rice noodles until you’re ready to serve. They disintegrate rapidly when around liquids and it wouldn’t be quite as scrumptious if your noodles turn into mush before you can eat them. The sauce will keep in the freezer too, so if you have leftovers that you won’t be eating in a few days feel free to freeze it for a deliciously easy meal in the future.

xo,

isabelle

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Curry is so earthy and warm tasting and paired with these fresh veggies it really gives it the fresh off kick to that earthy goodness. Prepare it for now and save some for later, this recipe will go a long way.
Course Main Dish
Prep Time 30 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 30 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Instructions
  1. In a large bowl add rice noodles and cover with water. Set aside.
  2. In a medium pan over medium heat add grape seed oil and bring to medium temperature. Add chicken and cook until golden brown stirring and turning occasionally.
  3. In a large stew pan or wok over medium heat add sesame oil, onions, and ginger and red curry paste. Cook 1-2 minutes.
  4. Add garlic and cook 1 minute.
  5. Add carrots and saute until tender, 5 minutes.
  6. Add broccoli, coconut milk, fish sauce, honey, and Braggs. Bring to a low simmer and cook until sauce begins to thicken.
  7. Add chicken and cabbage and mushrooms. And cook until cabbage starts to wilt.
  8. Strain rice noodles (they should be limp as they've absorbed the water from sitting) and divide between 8 serving bowls. Sometimes it's easier to have a kitchen sheers handy for this as the noodles are extremely long.
  9. Using a ladle, spoon the sauce over the noodles. The temperature of the sauce is enough to heat the noodles.
  10. Garnish with a lime wedge and basil. Enjoy!
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