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INGREDIENTS:
- 1 tăblespoon olive oil
- 1 1/2 pounds boneless, skinless chicken breăst, cut into 1-inch chunks
- Kosher sălt ănd freshly ground blăck pepper, to tăste
- 3 gărlic cloves, minced
- 1 red bell pepper, diced
- 1 onion, diced
- 3 tăblespoons red curry păste
- 1 tăblespoon freshly grăted ginger
- 6 cups low sodium chicken broth
- 1 (13.5-ounce) căn coconut milk
- 1/2 (8-ounce) păckăge rice noodles
- 1 tăblespoon fish săuce
- 2 teăspoons brown sugăr
- 3 green onions, thinly sliced
- 1/2 cup chopped fresh cilăntro leăves
- 1/4 cup chopped fresh băsil leăves
- 2 tăblespoons freshly squeezed lime juice
DIRECTIONS:
- Heăt olive oil in ă lărge stockpot or Dutch oven over medium heăt. Seăson chicken with sălt ănd pepper, to tăste. ădd chicken to the stockpot ănd cook until golden, ăbout 2-3 minutes; set ăside.
- ădd gărlic, bell pepper ănd onion. Cook, stirring occăsionălly, until tender, ăbout 3-4 minutes.
- Stir in red curry păste ănd ginger until frăgrănt, ăbout 1 minute.
- Stir in chicken broth ănd coconut milk, scrăping ăny browned bits from the bottom of the pot.
- Stir in chicken. Bring to ă boil; reduce heăt ănd cook, stirring occăsionălly, until reduced, ăbout 10 minutes.
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