Feel free to substitute pork, beef, tofu or seafood in lieu of America’s favorite, flying protein – chicken. If you’re doing something like seafood make sure you cut back on the cooking time because overcooked seafood is GUHROSS. All veggies would be a fine idea as well. I used a quick cooking, no soak, vacuum packed, soft rice noodle for these (the future is here people), but if you are using the dry rice noodles that look more like sticks just give them a 10 to 15 minute soak in super hot water before adding them to the curry.
1 T oil
1 inch of ginger, minced
2 garlic cloves, minced
3 T red curry paste
1 lb boneless skinless chicken thighs cut into bite sized pieces
1 can coconut milk
2 T brown sugar
1 T chili garlic paste (sambal)
2 T lime juice
1 T fish sauce
14 oz package of rice noodles (I used Ka Me stir fry rice noodles)
Garnishes: shredded cabbage, carrots, lime wedges, chopped peanuts, fresh herbs
Heat oil in a saucepan set over medium-high.
When oil begins to shimmer, add ginger and garlic. Stir until fragrant – about 30 seconds.
Add curry paste and cook, stirring frequently for 2 minutes.
Add chicken and season with salt.
Cook chicken, stirring frequently, until it is no longer pink – about 5 minutes.
Add coconut milk, bring to a boil and lower to a simmer for 10 minutes.
Add brown sugar, chili garlic paste, lime juice, fish sauce, and noodles. Stir to combine and break up noodles, and cook for another 5 minutes.
Season to taste.
Serve with as many garnishes as you’d like!
Keywords: one pot noodles, fast noodle recipes, asian curry, red curry noodles