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“Oh YUM! This recipe is Thai inspired. I have even served it to my Thai DIL and she loved it. The original recipe is from BHG, April 2002, $400 winner! I have made adjustments and rearranged the directions so that the veggies are not overcooked.”
READY IN:
45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut chicken into 1" cubes.
  2. In a 4 quart Dutch oven, over medium heat, add 1 T oil and cook chicken until no longer pink and lightly brown, about 3-4 minutes. Remove cicken from pan and set aside.
  3. Add remaining oil to pan, add garlic, ginger, curry paste, and cumin, cook and stir for 30 seconds. *WATCH THE FUMES*.
  4. Stir in coconut milk, water, lime juice, flavor packets, soy sauce, carrots, corn and red bell peppers. Add cooked chicken. Stir. Continue cooking until veggies crispy tender for about 3-5 minutes.
  5. Add broken noodles. When they become tender in about 5 minutes, add pea pods, basil and cilantro.
  6. Serve immediately.

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