THAI CURRY CHICKEN
This stir-fry dish is both spicy and aromatic. Add more curry paste if you dare. Substitute shrimp or scallops for a change.
Provided by SAJA2003
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Place the rice noodles in a bowl. Pour the boiling water over the noodles; set aside.
- Heat the oil in a large wok or skillet over medium-high heat. Cook and stir the onion, zucchini, and mushrooms until softened; remove from skillet, reserving the oil, and set aside.
- Reheat the remaining oil in the skillet. Cook and stir the chicken in the hot oil until no longer pink, about 5 minutes. Return the vegetable mixture to the skillet and add the fish sauce, curry paste, and sugar; stir to coat the chicken and vegetables with sauce.
- Drain the rice noodles and add to the mixture. Pour the coconut milk into the skillet and stir to combine. Sprinkle with cilantro to serve.
Nutrition Facts : Calories 501.7 calories, Carbohydrate 62 g, Cholesterol 69.2 mg, Fat 15.2 g, Fiber 3.1 g, Protein 30.2 g, SaturatedFat 8 g, Sodium 1022.3 mg, Sugar 11.1 g
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