1 tbsp olive oil
1-2 cloves garlic, minced
2 tbsp red curry paste
3/4 lb boneless chicken, cut into pieces
salt and pepper
1 red bell pepper, sliced
1 can coconut milk
2 cups chicken broth
2 tsp turmeric (or curry powder)
optional: 1 tsp chili flakes
2 tbsp tamari (or soy sauce)
1 tsp maple syrup (or honey)
2 cups egg noodles
juice of 1 lime
1 shallot, coarsely chopped
1/4 cup cilantro, chopped
2-3 stalks green onion, thinly sliced
1. In a large skillet, heat olive oil over medium-high heat. Add garlic. Stir in red curry paste. Cook for 1 minute.
2. Add chicken and salt and pepper. Cook for a few minutes to brown all sides.
3. Add red pepper, coconut milk, chicken broth, turmeric, chili flakes (if using), tamari, and maple syrup. Stir well. Bring to a boil, then reduce heat to low and simmer for 10 minutes until chicken is cooked through.
4. Meanwhile, cook noodles according to package directions.
5. Before serving, stir in lime juice.
6. Divide noodles into serving bowls. Ladle hot curry over noodles, and garnish with shallots, cilantro, and green onion.
Easy Thai Cooking cookbook
