Thai Red Curry Chicken​ With Stir Fry Noodles

Legit, when I had my husband try this Thai Red Curry Chicken​, his jaw dropped to the floor. It’s easy to make, jam-packed with flavor, and when I told him it wasn’t take-out, he didn’t believe me. This is seriously THAT DELICIOUS!

TO MAKE THE CHICKEN CURRY:

  • 2 tbsp. Avocado Oil
  • 3 Garlic Cloves, minced
  • 1 Shallot, minced
  • 4 oz. Thai Red Curry Paste, 8 tbsp
  • 3 tsp. Ginger Paste
  • 1 tbsp. Lemongrass Paste
  • 2 cups Chicken Stock or Bone Broth
  • 1 can Coconut Milk
  • 1 tbsp. White Sugar
  • 1 – 2 tsp. Fish Sauce, can sub soy sauce or liquid aminos
  • 2 Chicken Breasts, cut into 1” chunks
  • 1 Sweet Potato, cut into 1” chunks
  • 2 tbsp. Chili Garlic Sauce
  • 8 oz. Frozen Green Beans
  • 10 oz. Fresh Spinach
  • Juice of 1/2 – 1 Lime

FOR SERVING (per preference / my suggestions):

  • Cooked Thai Stir Fry Noodles
  • Fresh Lime Wedges
  • Chopped Jalapeño or Thai Chilies
  • Fresh Basil Leaves
  • Fresh Cilantro
  • Green Onions
  • Korean Chili Flakes
  • Sesame seeds
  • Sriracha

Instructions:

  1. In a large stockpot or Dutch oven, sauté the garlic and shallot over medium-high heat with avocado oil.
  2. Add the red curry paste and continue to cook for another 2 – 3 minutes. Then add the ginger paste, lemongrass paste, and deglaze with chicken stock. Bring to a low boil.
  3. Pour in the coconut milk, sugar, and fish sauce. Next add the chicken breast chunks, sweet potato chunks, and chili garlic sauce.
  4. Bring back to a low boil / simmer, and continue to cook for about 10 minutes or until the chicken is at least 165F and the potatoes are tender.
  5. While it simmers, prepare the Thai ribbon stir-fry noodles according to package directions.
  6. Add the green beans and spinach to the pot, and continue to simmer for an additional 3 minutes, or until the green beans are warmed and the spinach has wilted.
  7. Remove from heat and stir in the lime juice.
  8. Divide the stir fry noodles into four bowls. Garnish with serving suggestions listed above and enjoy immediately.

Jessica Bentley has over 10 years of experience sharing recipes and cooking tips with

a goal to make everyone feel comfortable in their own kitchen and eat a more colorful

plate. You can follow her on all social media platforms and via her website SliceOfJess.com.