Red Curry Chicken Noodles
"I found this in my local newspaper"
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 9 ounces fettuccine pasta (fresh)
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 14 ounces coconut milk
- 2 tablespoons red curry paste (to taste)
- 4 cups cooked chicken, shredded
- 1⁄3 cup fresh cilantro, chopped
- 1 lime, quartered
directions
- Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Drain and set aside.
- Meanwhile, in a large saute pan over medium-high heat, heat the olive oil. Add the onion and pepper, then saute until tender, about 10 minutes. Add the coconut milk and red curry paste. Stir until the curry paste and coconut milk are smooth, then bring to a simmer.
- Add chicken to the coconut milk mixture and toss well to coat evenly. Return to a simmer. Stir in cilantro.
- Serve the psata topped with the chicken. Alternatively, add the drained pasta to the pan with the chicken and toss to mix. Just before serving, squeeze a bit of lime juice over each plate.
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RECIPE SUBMITTED BY
I love to cook, but with two daughters with busy schedules, I'm looking for quick and easy recipes that don't taste quick and easy. My husband is in the Army, so our travels have taken us around Europe and to Australia, as well as to many places here in the U.S. My cooking tastes reflects the foods we've enjoyed in the places we've lived.
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