Thai curry with noodles
9
Points®
Total time: 2 hr 30 min • Prep: 30 min • Cook: 2 hr • Serves: 6 • Difficulty: Easy
Wide rice noodles are sometimes labeled pad Thai noodles. Find them in the Asian-food section of supermarkets to try with this Thai chicken curry.
Ingredients
Canned unsweetened light coconut milk
13½ fl oz, (1 can)
Red curry paste
4 Tbsp, (1/4 cup)
Powdered peanut butter
2 Tbsp
Soy sauce
2 Tbsp
Serrano chili pepper
1 item(s), seeded and minced
Kosher salt
¼ tsp
Bell pepper
2 item(s), medium, cut into 1 1/2-inch pieces
Uncooked onion
1 medium, diced
Canola oil
2 tsp
Uncooked skinless boneless chicken thigh
1½ pound(s), cut into 1 1/2-inch chunks
Garlic
2 large clove(s), minced
Fresh ginger
1 Tbsp, minced peeled fresh
Uncooked string beans
½ pound(s), (green beans), trimmed and cut into 1 1/2-inch pieces
Cilantro
⅓ cup(s), chopped fresh
Lime zest
1 tsp, grated
Fresh lime juice
2 Tbsp
Packaged rice noodles
6 oz, wide variety, cooked according to package directions and kept warm
Lime
1 item(s), cut into 6 wedges
Instructions
1
Whisk together coconut milk, curry paste, powdered peanut butter, soy sauce, and serrano in 5- or 6-quart slow cooker until blended. Stir in bell peppers and onion.
2
Spray large heavy deep skillet or wok with nonstick spray and set over high heat. Place chicken in skillet in single layer; sprinkle with garlic, ginger, and salt; cook, without stirring, until chicken is browned, about 1 minute. Stir-fry until chicken is no longer pink, 2–3 minutes longer.
3
Transfer chicken to slow cooker. Cover and cook until chicken and vegetables are tender, 2–3 hours on High or 4–6 hours on Low. Stir in green beans. Cover and cook until crisp-tender, about 10 minutes on High. Stir cilantro and lime zest and juice into chicken mixture. Divide noodles evenly among 6 bowls. Spoon curry on top and sprinkle with lime strips, basil leaves, and fresh chile peppers, if using.
4
Per serving: generous 1 cup curry and 1/2 cup noodles
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