Thai Red Curry Chicken with Stir Fry Noodles
Legit, when I had my husband try this Thai Red Curry Chicken, his jaw dropped to the floor. It's easy to make and jam-packed with flavor.
Ingredients
TO MAKE THE CHICKEN CURRY:
- 2 tbsp. Avocado Oil
- 3 Garlic Cloves, minced
- 1 Shallot, minced
- 4 oz. Thai Red Curry Paste, 8 tbsp
- 3 tsp. Ginger Paste
- 1 tbsp. Lemongrass Paste
- 2 cups Chicken Stock or Bone Broth
- 1 can Coconut Milk
- 1 tbsp. White Sugar
- 1 - 2 tsp. Fish Sauce, can sub soy sauce or liquid aminos
- 2 Chicken breasts, cut into 1” chunks
- 1 Sweet Potato, cut into 1” chunks
- 2 tbsp. Chili Garlic Sauce
- 8 oz. Frozen Green Beans
- 10 oz. fresh Spinach
- Juice of 1/2 - 1 Lime
FOR SERVING (per preference / my suggestions):
- Cooked Thai Stir Fry Noodles
- Fresh Lime Wedges
- Chopped Jalapeño or Thai Chilies
- Fresh Basil Leaves
- Fresh Cilantro
- Green Onions
- Korean Chili Flakes
- Sesame seeds
- Sriracha
Instructions
- In a large stockpot or dutch oven, saute the garlic and shallot over medium-high heat with avocado oil.
- Add the red curry paste and continue to cook for another 2 - 3 minutes. Then add the ginger paste, lemongrass paste, and deglaze with chicken stock. Bring to a low boil.
- Pour-in the coconut milk, sugar, and fish sauce. Next add the chicken breast chunks, sweet potato chunks, and chili garlic sauce.
- Bring back to a low boil / simmer, and continue to cook for about 10 minutes or until the chicken is at least 165F and the potatoes are tender.
- While it simmers, prepare the Thai ribbon stir-fry noodles according to packaged directions.
- Add the green beans and spinach to the pot, and continue to simmer for an additional 3 minutes, or until the green beans are warmed and the spinach has wilted..
- Remove from heat and stir in the lime juice.
- Divide the stir fry noodles into four bowls. Garnish with serving suggestions listed above and enjoy immediately.