4-Ingredient Red Curry Chicken is simple and speedy to make, but underneath the surface is a real depth of flavor that can’t be beat! The savory chicken braises in a sauce made from coconut cream and red Thai curry sauce; the latter adds heat and spice and boldness, which the former balances with its natural sweetness and creaminess. It’s the perfect combo of Southeast-inspired flavors, just perfect, and the addition of vermicelli noodles ensures you don’t miss a drop! Half an hour is plenty of time to impress your own palette with 4-Ingredient Red Curry Chicken.
Ingredients
- 2 tablespoons coconut oil
- 1 (16-ounce) package chicken breast halves, skinless, and boneless, cut into small cubes
- 1 (14-ounce) can cream of coconut
- 1 (11-ounce) bottle red Thai curry sauce
- 1/2 (16-ounce) package dried rice stick vermicelli noodles
Directions
Step 1 –Heat the oil in a large skillet over high heat.
Step 2 –Add the chicken cubes to the skillet and cook until browned, about 2 minutes per side.
Step 3 –Reduce the heat to medium-high.
Step 4 –Add the coconut cream and the curry sauce to the chicken and stir to combine.
Step 5 –Cook the chicken until the juices run clear and a thermometer inserted into the center of the chicken reads at least 165 degrees F, about 5 minutes.
Step 6 –Fill a large pot with lightly salted water and bring to a rolling boil.
Step 7 –Add the pasta to the hot water and return it to a boil.
Step 8 –Cook the pasta, uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 4-5 minutes. Drain the pasta.
Step 9 –Add the noodles to the chicken mixture and simmer until the flavors are absorbed, about 5 minutes.
Step 10 –Serve the chicken mixture with the noodles.
