*Thai Red Curry Noodles
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$4.99
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Pacific Organic Chicken Broth, 4pk-8oz THUMBNAIL
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$5.49
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$3.49
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$3.99
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Ginger, 8oz. Bag. THUMBNAIL
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Thai Kitchen Fish Sauce, 7oz. THUMBNAIL
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Organic Lime, ea. THUMBNAIL
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Organic Cilantro Bunch, ea. THUMBNAIL
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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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