Delicious Red Curry Noodle Bowl with Chicken and Herbs
Whip up this tasty Red Curry Noodle Bowl in under an hour with chicken, rice noodles, and fresh herbs. It's rich, hearty, and better than your favorite takeout!
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Cooking tools:
- Grater
- Chef's knife
- Cutting board
- Pot
- Stove
- Spoon
- Serving bowl
- Airtight container
- Refrigerator
Ingredients
- 3 cloves of garlic, finely chopped
- 1 ½ pounds chicken breasts without the skin and bone, chopped into small 1/2-inch pieces
- 2 teaspoons brown sugar for a touch of sweetness
- 1 onion, cut into small squares
- 1 tablespoon fish sauce for savory depth
- 4 ounces of rice noodles
- A pinch of salt and a few cracks of black pepper to your liking
- 1 tablespoon grated fresh ginger
- 1 red bell pepper, chopped into tiny cubes
- 3 tablespoons of red curry paste for that Thai kick
- 6 cups reduced-sodium chicken broth
- 1 tablespoon of olive oil
- 1 (13.5-ounce) can of creamy coconut milk
- Half a cup of chopped fresh cilantro
- 2 tablespoons of lime juice, freshly squeezed
- 3 green onions, sliced thinly
- A quarter cup of fresh basil leaves, chopped
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