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Spicy Thai Curry Chicken

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PREP TIME
20 min
COOKING TIME
15 min
TOTAL TIME
35 min
SERVINGS
4 servings
Dinner Thai
Spicy Thai Curry Chicken
Ingredients
  • 1 (8 ounce) package rice noodles
  • boiling water to cover
  • 1 tablespoon peanut oil
  • 1 onion, chopped
  • 1 zucchini, diced
  • 1/2 cup sliced mushrooms
  • 1 pound skinless, boneless chicken breast meat - cubed
  • 3 tablespoons fish sauce
  • 1 teaspoon green curry paste
  • 2 tablespoons white sugar
  • 1/2 (10 ounce) can coconut milk
  • 2 tablespoons chopped cilantro
Instructions
1
Begin by placing the rice noodles in a bowl, then pour boiling water over them to rehydrate. Set the noodles aside momentarily.
2
Next, heat a generous amount of oil in a large cooking vessel or wok over medium-high heat. Cook and stir the onion, zucchini, and mushrooms until they become tender; remove them from the pan, reserving the oil, and set them aside for now.
3
Reheat a portion of the remaining oil in the pan. Cook and stir the chicken in the hot oil until it is no longer pink, approximately 5 minutes. Return the vegetable mixture to the pan and add the fish sauce, curry paste, and sugar; stir to coat the chicken and vegetables with a savory sauce.
4
Drain the rice noodles and combine them with the mixture. Pour coconut milk into the pan, stirring to blend everything together seamlessly. Finally, sprinkle some fresh cilantro on top to serve.