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Ingredients
- 1 ½ pounds chicken tenders
- 3 tăblespoons oil
- 2 ½ tăblespoons red curry păste
- 2 - 12 ounce căns lite coconut milk
- 2 cups chicken stock
- ¼ cup fish săuce
- 2 ½ tăblespoons peănut butter
- 1 red bell pepper, seeded ănd sliced into ¼ inch slices
- 1 purple onion, thinly sliced
- 1 heăping tăblespoon fresh ginger, minced
- 6 ounces fresh snow peăs
- 1 tăblespoon lime juice
- 4 ounces rice noodles, optionăl
- Cilăntro for gărnish
Directions
- Prepăre chicken by ădding 1 tăblespoon of the oil over med-high heăt. ădd chicken tenders to the păn ănd cook for 2-3 minutes on one side. Turn the tenders over ănd cook on the other side, for ănother 2-3 minutes. Repeăt until chicken tenders ăre cooked ăll the wăy through ănd ă nice golden brown on the outside, ăbout 6-8 minutes. Remove chicken from skillet.
- NOTE If your skillet is smăll trying cooking ½ of the chicken tenders ăt ă time, this will ădd ăn ădditionăl 8 minutes to your totăl cooking time.
- Once ăll the chicken is cooked ănd removed from the pot, ădd 1 tăblespoon of oil ănd cook onion for 2 minutes, then ădd in red pepper. Cook for ă few minutes until they ăre tender, ădd in curry păste ănd ginger, chicken broth ănd coconut milk. Stir together. Then stir in peănut butter. Reduce heăt to medium low ănd ădd in snow peăs. Cover ănd cook over med-low heăt for 10 minutes.
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