Ingredients
Scale
- 1 pound boneless skinless chicken
- ½ onion, chopped
- 1 red bell pepper, cut into strips
- 2 tablespoons red curry paste
- 2 tablespoons minced ginger
- 2 garlic cloves, minced
- 1 can coconut milk
- 2 tablespoons lime juice
- 2 tablespoons soy sauce
- 5–6 ounces rice noodles
Instructions
- Cook rice noodles as per package instructions until al dente, then drain and set aside.
- Cut chicken into strips. In a large skillet over high heat, cook chicken until browned.
- Add onion and red curry paste; stir to combine.
- Mix in bell pepper, ginger, and garlic; cook until fragrant.
- Pour in coconut milk and mix well. Combine lime juice, soy sauce, and brown sugar separately before adding to the skillet.
- Bring to a boil, then add cooked noodles. Reduce heat, cover, and simmer for about 5 minutes.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main
- Method: Skillet
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 450
- Sugar: 6g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg