Chicken Curry Skillet With Rice Noodles Recipe

Name: Chicken Curry Skillet With Rice Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces wide rice noodles, broken; 1 12 lbs boneless skinless chicken breast halves, cut into 1-inch pieces; 2 tablespoons vegetable oil; 1 (16 ounce) package frozen green beans or 1 (16 ounce) packagesugar snap pea stir fry vegetables, thawed; 1 (14 ounce) canunsweetened light coconut milk; ½ cup water; 1 tablespoon sugar; 1 tablespoon fish sauce; 12-1 teaspoon red curry paste; ¼ teaspoon salt; ¼ teaspoon ground black pepper; ¼ cup snipped fresh basil

Servings: persons

8 ounces wide rice noodles, broken
1 12 lbs boneless skinless chicken breast halves, cut into 1-inch pieces
2 tablespoons vegetable oil
1 (16 ounce) package frozen green beans or 1 (16 ounce) packagesugar snap pea stir fry vegetables, thawed
1 (14 ounce) canunsweetened light coconut milk
½ cup water
1 tablespoon sugar
1 tablespoon fish sauce
12-1 teaspoon red curry paste
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ cup snipped fresh basil

1
Soak rice noodles according to package directions; drain.
2
In a 12-inch skillet, cook chicken in hot oil over medium heat for 8 to 10 minutes or until chicken is longer pink, adding stir-fry vegetables for the last 4 minutes of cooking.
3
Remove chicken mixture from skillet.
4
In the same skillet, combine coconut milk, water, sugar, fish sauce, curry paste, salt, and black pepper.
5
Bring to boiling.
6
Stir in rice noodles and chicken mixture.
7
Return to boiling; reduce heat.
8
Simmer, uncovered, about 2 minutes or until noodles are tender but still firm and sauce is thickened.
9
Sprinkle with basil.

359

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 ounces wide rice noodles, broken, 1 12 lbs boneless skinless chicken breast halves, cut into 1-inch pieces, 2 tablespoons vegetable oil, 1 (16 ounce) package frozen green beans or 1 (16 ounce) packagesugar snap pea stir fry vegetables, thawed, and more.

Yes, Chicken Curry Skillet With Rice Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Curry Skillet With Rice Noodles

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