Red Curry Noodles With Chicken or Tofu and Spinach | Arthritis Foundation

Ingredients

• 14oz Thai-style rice linguine or “rice sticks”
• 1 Tbsp. neutral oil, such as canola or grapeseed oil
• 1 pound ground chicken (93% lean)
• 5oz baby spinach (about 4 cups packed)
• 1 cup shredded carrots
• Kosher salt and ground black pepper
• 2 to 4 Tbsp. red Thai curry paste
• 1¾ cup full-fat coconut milk (from a 14-ounce can), well shaken
• 1 Tbsp. fish sauce (regular or vegan, optional)
• 1 bunch scallions, thinly sliced (optional)
• ½ cup unsalted peanuts, roughly chopped (optional)
• 1 lime, cut into 6 wedges