Thai Peanut Curry Noodles

Serves 1
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Directions

  1. 1Cook your seasoned chicken in a pot with olive oil and chili crunch oil.
  2. 2Once cooked, remove from pot and set aside from later.
  3. 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.
  4. 4Then add your minced garlic and ginger paste.
  5. 5Stir for 30 seconds.
  6. 6Add your Thai red curry paste, peanut butter, and soy sauce.
  7. 7Stir and allow these to cook down for about 3 minutes.
  8. 8Begin to boil water for your noodles and let those cook per instruction time.
  9. 9Add your chicken broth and whisk until combined.
  10. 10Bring to a boil.
  11. 11Then, bring broth to a simmer and whisk in your coconut milk until smooth.
  12. 12Before serving, dip your cooked chicken back into the soup to soak up some of the broth for extra flavor and moisture.
  13. 13Then remove from the broth again to slice.
  14. 14Finally, place your broth into your serving bowl and add your noodles.
  15. 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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