Excellent! This is the closest I have come to having a Thai-Style coconut curry dish at home. This recipe provides a perfectly balanced sweet and spicy meal. The only thing I would change would be to use less broth and more coconut milk to make the sauce a bit thicker and richer. Next time I make it I will leave out the noodles and try it over jasmine rice. Enjoy!
1 lb boneless skinless chicken breasts, cut into bite-sized chunks
1 tbsp cooking oil, divided
1/4 tsp salt
6 oz egg noodles (about half a bag)
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1.5 cups chicken broth
1 cup coconut milk
1 tbsp fresh minced ginger
1 tbsp red Thai curry paste
1 tbsp peanut butter
2 tsp fish sauce
1 tsp sugar
1/4 tsp red pepper flakes
1/4 cup fresh minced cilantro
Heat 2 tsp of oil in a large pan over medium high heat. Add the chicken, sprinkle with salt, and saute until cooked through---about 6-8 minutes. Transfer cooked chicken to a plate and set aside.
Add remaining oil to the pan along with minced ginger. Saute for about 30 seconds and then add the coconut milk, broth, red pepper flakes, sugar and fish sauce. Whisk in the curry paste and peanut butter and bring to a simmer.
Add bell peppers and continue simmering for about five minutes.
Cook egg noodles in boiling salted water and drain. Add noodles and chicken to the broth and heat through.
Sprinkle cilantro over chicken and noodles and serve.