Red Curry Thai Chicken

My wife and I love Thai food.  If you think cooking Thai food is difficult, which it can be, try this very simple recipe for Red Curry Thai Chicken. Sometimes, just having a few basic ingredients can mimic the real thing.  I would not say that you could taste a depth of flavor but the taste was really good for being able to put this together in 15 minutes or so.  I did need to add Sriracha to get the kick we wanted.

 

 

Ingredients (adapted from Thai Kitchen):

1 tablespoon vegetable oil

1 tablespoon Thai Kitchen® Red Curry Paste

1 can (13.66 ounces) 

1/2 cup chicken stock

1 tablespoon brown sugar

1 tablespoon fish sauce

1 pound boneless chicken cut into bite-size pieces

1/4 of a red, yellow & orange pepper sliced

8 – 10 broccoli florets

Udon Noodles

Directions:

Heat a small pot of water and bring to a boil.  Drop in the Udon noodles and cook for 8 – 10 minutes.  Remove from heat and run under cold water so they do not keep cooking.  Meanwhile, heat oil in large skillet on medium heat. Add curry paste; stir fry 1 to 1 1/2 minutes or until fragrant.  Add coconut milk and chicken stock; bring to simmer on medium-high heat.

Stir in brown sugar and fish sauce until well blended.  Stir in the chicken and begin to simmer.  After 3 – 5 minutes, add in the broccoli cook for 2 minutes.

Finish by adding the peppers and simmer for 3 to 5 more minutes.

The chicken should be cooked through and vegetables are tender but crisp.  Plate by taking a bunch of the noodles and top with the chicken and vegetables.  Be sure to spoon in a bunch of the broth.

 

 

Serve and enjoy!