Curried Coconut Chicken Over Noodles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
2 1/2 cups uncooked chinese egg noodles or angel hair or vermicelli |
2 teaspoons vegetable oil, divided |
1 cup thinly sliced onion |
2 cups fresh basil leaves |
1 garlic clove, crushed |
2 teaspoons curry powder |
1/2 teaspoon salt |
1/8 teaspoon ground red pepper |
1/2 pound skinned, boned chicken breast, cut into 1-inch pieces |
3/4 cup light coconut milk |
Directions:
1. Prepare the egg noodles according to the package directions, omitting salt; drain noodles, and keep warm.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat until hot. Add onion; stir-fry 1 minute. Add basil, and stir-fry 2 minutes. Remove from pan, and keep warm.
3. Heat 1 teaspoon oil in skillet over medium-high heat. Add garlic; stir-fry 30 seconds. Add curry powder, salt, and red pepper; stir-fry 10 seconds. Add chicken, and stir-fry 3 minutes. Stir in milk; reduce heat to medium, and cook 2 minutes or until chicken is done. Stir in basil mixture, and toss well. Serve over noodles.
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