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4-Ingredient Red Curry Chicken

AsianChickenStove-Top

Time: 30 minutes

Yield: 6 servings

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About

4-Ingredient Red Curry Chicken is simple and speedy to make, but underneath the surface is a real depth of flavor that can't be beat! The savory chicken braises in a sauce made from coconut cream and red Thai curry sauce; the latter adds heat and spice and boldness, which the former balances with its natural sweetness and creaminess. It's the perfect combo of Southeast-inspired flavors, just perfect, and the addition of vermicelli noodles ensures you don't miss a drop! Half an hour is plenty of time to impress your own palette with 4-Ingredient Red Curry Chicken.

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Ingredients

  • 2 tablespoons coconut oil
  • 1 (16-ounce) package chicken breast halves, skinless, and boneless, cut into small cubes
  • 1 (14-ounce) can cream of coconut
  • 1 (11-ounce) bottle red Thai curry sauce
  • 1/2 (16-ounce) package dried rice stick vermicelli noodles

Directions

Step 1 -Heat the oil in a large skillet over high heat.

Step 2 -Add the chicken cubes to the skillet and cook until browned, about 2 minutes per side.

Step 3 -Reduce the heat to medium-high.

Step 4 -Add the coconut cream and the curry sauce to the chicken and stir to combine.

Step 5 -Cook the chicken until the juices run clear and a thermometer inserted into the center of the chicken reads at least 165 degrees F, about 5 minutes.

Step 6 -Fill a large pot with lightly salted water and bring to a rolling boil.

Step 7 -Add the pasta to the hot water and return it to a boil.

Step 8 -Cook the pasta, uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 4-5 minutes. Drain the pasta.

Step 9 -Add the noodles to the chicken mixture and simmer until the flavors are absorbed, about 5 minutes.

Step 10 -Serve the chicken mixture with the noodles.

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