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Congrats #112 Dominique and #59 Debbie W. (I’ll email you with details!)
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I have to drive about an hour and 45 minutes to get to a beloved Trader Joe’s. On my last excursion, I impulsively picked up two packages of rice noodles, even though I didn’t own a recipe to use with them at the time.
Fast forward at least six months. Enter this recipe: Red Coconut Curry Noodles made with rice stick noodles. Ok, I’m in. I already know that I love curry. And I love coconut in curry. So I figured I would like this recipe. I just didn’t realize quite how much I would like it.
The flavors of the coconut curry sauce are amazing – slightly sweet from the Thai chili sauce and coconut milk with a hint of spice from the curry paste.
My husband didn’t believe me when I told him we were eating rice noodles. A) because he had never heard of rice noodles (remember this is the man that would gladly eat hog dogs the rest of his life) and B) because he thought for sure it was fettuccine or some other traditional pasta.
Utterly delicious, this will definitely be a remake in our house, especially since it is a quick meal that produces incredible results.
With yesterday’s recipe and today’s recipe, you might be wondering if it is worth buying some of the atypical ingredients listed (like the Thai chili sauce and red curry paste).
My vote is that if this meal looks at all intriguing, you should go for it. Leftover sweet Thai chili sauce can be used for these other-worldly egg rolls, and I use the curry paste in everything from these delicious Chiang Mai Noodles to these quick and delicious Asian noodles.
P.S. I am currently fighting off black bears at a family reunion in the back woods of Yellowstone for the next week, so forgive the delay in answering comments/emails. In the meantime, enjoy the posts I’ve prescheduled for your cooking pleasure!
- 2 boneless, skinless chicken breasts, sliced into thin strips
- 1 tablespoon oil
- 2 cans light or regular coconut milk
- 1 tablespoon red curry paste
- 1 tablespoon freshly grated ginger
- 1 tablespoons chopped fresh cilantro
- ¼ cups sweet Thai chili sauce
- 2 ¼ cups chicken broth
- 1 (13.5 ounce) package rice noodles (about ¼-inch wide)
- 1 yellow onion, sliced into thin half moons
- 2 red peppers, cored and sliced thinly
- 1 cup broccoli slaw or thinly sliced matchstick carrots
- 1 teaspoon salt to taste
- In a large pot over medium heat, scoop the cream off the top of each can of coconut and put it in the pot. (If using light coconut milk, there won’t be cream to use, so use the 1 tablespoon oil called for in the recipe). The cream will be used as the “fat” instead of oil or butter. Along with the cream, add the curry paste and ginger. Let this simmer, stirring constantly, for about one minute.
- Add the chicken and onions. Cook, stirring occasionally, until the chicken is no longer pink, about 5-6 minutes. Add the coconut milk, sweet Thai chili sauce, cilantro, and chicken broth. Bring this to a simmer.
- Add the red pepper, broccoli slaw (or carrots) and rice noodles and salt. Simmer, stirring occasionally to prevent the noodles from sticking to the bottom, for about 5-8 minutes. The noodles will thicken and plump up as they absorb the liquid. The mixture will be slightly soupy when the noodles are finished cooking.
- Take the pot off the heat and let the noodles sit for about 5 minutes. The mixture will continue to thicken. Garnish with more cilantro, if desired.
Recipe Source: adapted from Tasty Kitchen