Red Curry Chicken Noodles – a delicious recipe with fresh fettuccine pasta, EVOO, yellow onion, red bell pepper, coconut milk, red curry. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Bring a lg. saucepan of salted water to a boil. Add the pasta and cook according to pkg. directions. Drain and set aside.
2
In a lg. saute pan over med.-high heat, heat the EVOO. Add the onion and bell pepper, saute until tender, about 10 min. Add the coconut milk and red curry paste. Stir until the curry paste and coconut milk are smooth, then bring to a simmer.
3
Chop or ppull the chicken meat into bite-size chunks, then add to the coconut-milk mixture. Toss well to coat evenly. If the meat is cold, return to a simmer. Stir in the cilantro. Serve the pasta topped with the chicken. Add the pasta to the chicken and toss to mix. Just before serving squeeze a bit of lime juice over each plate.
406
kcal
Calories
5
g
Fat
75
g
Carbs
15
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 12 oz. pkg. fresh fettuccine pasta, 1 T. EVOO, 1 lg. yellow onion, 1 red bell pepper, cored and diced, and more.
Yes, Red Curry Chicken 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.
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