Coconut Curry Noodles

I got this recipe from Mel’s Kitchen Café and we loved it!  It was really easy and tasted fantastic.  Here is the recipe as adapted by Mel:

Cocnut Curry Noodles
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

Heat 1 Tbsp. oil in a pan and 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, 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.

Cocnut Curry Chicken

A few weeks ago Phil and I went out for Indian food for the first time (Thank you, Trina) and we loved it.  We decided we needed to try more foods we don't eat very often.  Who knows what else we're missing?  This week I decided to experiment with curry.  I was scared, but it went well.  We really liked this dish.  Katie even ate it.  Actually, at first she refused to eat it.  Then we bribed her with a movie or something to try one bite of chicken. After that she said, "Mom!  I can eat all my chicken!"  And she did.  You can find the original recipe here.  I changed a few ingredients (mostly because I couldn't find green curry paste and I could never put a whole onion in any recipe. Ever.) and it worked out great.  I hope you like it, too!

Coconut Curry Chicken

2 chicken breast halves, sliced in small pieces

crushed garlic

olive oil

4 carrots, chopped

3 celery stalks, chopped on a diagonal

1/2 medium onion, chopped

1 can coconut milk

2-3 tsp red curry paste

3 Tb sugar

corn starch to thicken

Stir fry chicken in garlic and olive oil, set aside.  Stir fry veggies and onion in garlic and olive oil until the onions are cooked through.  Combine chicken with veggies in large skillet.  Pour coconut milk over and stir in curry paste, sugar, and corn starch (I did about 2tsp).  We ate this over jasmine rice like the original recipe suggests and it was so so good.  This serves about 4.