Curry Noodles with Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 pound green beans |
3/4 pound boned, skinned chicken breasts |
8 to 9 ounces fresh fettuccine |
1 can (14 oz.) coconut milk |
1 tablespoon thai red curry paste |
1 1/2 teaspoons sugar |
1 teaspoon rice vinegar |
1 to 2 tablespoons asian fish sauce (nuoc mam or nam pla) |
fresh basil or cilantro leaves (optional) |
Directions:
1. In a covered 5- to 6-quart nonstick pan over high heat, bring 2 1/2 to 3 quarts water to a boil.
2. Meanwhile, rinse green beans; trim and discard ends, then cut beans into 2- to 3-inch lengths. Rinse chicken and pat dry; thinly slice crosswise into 1/8-inch-thick strips.
3. Stir fettuccine and beans into boiling water; cook, uncovered, until pasta is barely tender to bite, 2 to 3 minutes. Pour into a colander, rinse with hot water, and drain.
4. Rinse pan and set over medium heat. Stir in 1/4 cup coconut milk and curry paste. Add chicken; stir until no longer pink in the center (cut to test), about 3 minutes. Add remaining coconut milk, 1/4 cup water, sugar, vinegar, and 1 tablespoon fish sauce; mix.
5. Add pasta and beans to pan; mix until noodles are hot, about 2 minutes. Add more fish sauce if desired. Pour into a wide bowl. Sprinkle with basil leaves.
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