Thai Red Curry Noodles
- 2.5
cups chicken broth
- 14
ounce can coconut milk
- 2
tablespoons tahini or nut butter of choice
- 1-2
tablespoons red curry paste, depending on spice preference
- 2
cloves garlic, peeled and smashed
- 1
inch piece of ginger, peeled and thinly sliced
- 1
large chicken breast
- 1
cup cremini mushrooms, sliced
- 1
package Udon noodles
- 1
red pepper, sliced
- 3
large handfuls spinach
- fish
sauce or salt, to taste
- lime
and cilantro, to finish
Add the chicken broth,
coconut milk, tahini, red curry paste, garlic, ginger, chicken breast, and
mushrooms to a pot and bring to a simmer over medium heat. Continue to simmer
until the chicken is cooked through, about 10-15 minutes, depending on the size
of the chicken breast.
Remove chicken, cool
slightly, and shred; set aside.
Add peppers and Udon noodles
to broth mixture. When noodles are just about done, stir in spinach.
Adjust seasonings with fish
sauce, salt, or more curry paste. Finish with lime and cilantro.
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