Thai Peanut Curry Noodles
Serves 1
Directions
- 1Cook your seasoned chicken in a pot with olive oil and chili crunch oil.
- 2Once cooked, remove from pot and set aside from later.
- 3Over med-low heat, pour your chili crunch oil and sesame oil into the pot and sauté your diced onions for 5 minutes until slightly transparent.
- 4Then add your minced garlic and ginger paste.
- 5Stir for 30 seconds.
- 6Add your Thai red curry paste, peanut butter, and soy sauce.
- 7Stir and allow these to cook down for about 3 minutes.
- 8Begin to boil water for your noodles and let those cook per instruction time.
- 9Add your chicken broth and whisk until combined.
- 10Bring to a boil.
- 11Then, bring broth to a simmer and whisk in your coconut milk until smooth.
- 12Before serving, dip your cooked chicken back into the soup to soak up some of the broth for extra flavor and moisture.
- 13Then remove from the broth again to slice.
- 14Finally, place your broth into your serving bowl and add your noodles.
- 15Garnish with your scallions, cilantro, lime wedge, sliced chicken and crushed peanuts & enjoy!!
Ingredients
- 0.5 tbs. chili crunch oil
- 1 tbs. olive oil
- chicken breast- seasoned with salt, pepper, garlic powder & onion powder
- 1 tbs. chili crunch oil
- 0.5 tbs. sesame oil
- 0.5 diced yellow onion
- 1 big minced garlic clove
- 1 tbs. ginger paste
- 2 tbs. red curry paste
- 4 tbs. peanut butter
- 2 tbs. soy sauce
- 49 oz. chicken stock
- 16 oz. coconut milk
- noodles of you choice
- cilantro
- scallions
- lime wedge
- crushed sweet & spicy peanuts
Equipment
potserving dish
Tips
- Do not clean your pot after cooking chicken as the extra flavor lingering is useful!
- Feel free to add more peanut butter if you want to enhance the flavor.
- Before serving, dip your cooked chicken back into the soup to soak up some of the broth for extra flavor and moisture. Then remove from the broth again to slice.
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