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Thai curry with noodles

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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