Red Curry Chicken

This is a very short post.  When I made my red curry beef last week, I also repeated the same recipe and process for this chicken.  My ladies prefer chicken to beef in these dishes while my boys prefer the beef.  I actually prefer chicken as well.  The milder meat takes on more of the flavor and is not too strong itself.

Ingredients:

• 6 chicken breasts, cubed
• 1/4 of canola oil, divided
• 3 tbsp sesame oil
• 3 tbsp soy sauce
• 2 tbsp fish sauce
• 2 tbsp Worcestershire sauce
• 1/4 each red and green pepper, sliced
• 1/2 of an eggplant, peeled and cubed
• 2 carrots, peeled and cut into sticks
• 4 oz can of red pepper curry
• 2 – 12 oz cans of Coconut milk
• 1 package of Udon noodles

Directions:

Mix the marinate ingredients in a plastic bag and add the beef.

Let marinate for 6 hours to over night.  Add 1 tbsp of the canola oil and a tsp of the sesame oil to a skillet on medium heat.  Add the beef (drained) to the pan and brown on all sides.

Remove from the pan and set aside.  Add a little more oil to the pan and drop in the vegetables and saute for 3 minutes.

In another pot, bring water to a boil.  Pour in the Udon noodles.  Cook 13 – 14 minutes.

Meanwhile, pour the red curry sauce and the coconut milk in a sauce pan and bring to a boil.  Then, turn off the heat.  Add the browned meat back to the pan with the vegetables and pour in the curry sauce.

Let simmer for 10 – 15 minutes.

Serve over the Udon Noodles and Enjoy!