Ingredients

The following ingredients have 5 Servings
  • 1/4 cup coconut milk
  • 2 tbsp lime juice
  • 1/2 stalk lemongrass
  • 4 cloves garlic
  • 1 tbsp dark brown sugar*
  • 1 tbsp creamy peanut butter
  • 1 tbsp low-sodium soy sauce
  • 1/2 tbsp red curry paste
  • 1 tsp tumeric
  • 1/4 tsp red chili flakes
  • 1/2 tsp kosher sea salt
  • 1 tbsp canola oil (OR vegetable oil OR peanut oil)
  • 2 chicken breast (fillet)
  • 2 tsp canola oil (OR vegetable oil OR peanut oil)
  • 1 1/2 cup coconut milk
  • 1/3 cup creamy peanut butter
  • 1/4 cup water
  • 1 1/2 tbsp fish sauce
  • 1 1/2 tbsp low-sodium soy sauce
  • 1 tbsp dark brown sugar
  • 1 tbsp Thai red curry paste
  • 10 0z dry rice noodles (softened(see package's instructions))
  • chopped peanuts
  • chopped cilantro
  • chili flakes
  • lime wedges

Instruction

  • Combine all of the ingredients in a food processor or blender and mix until smooth and creamy. Pour into a large ziploc bag, and place the chicken inside. Seal and lay flat in the refrigerator overnight (or a minimum of 30 minutes).
  • In a large skillet set over medium-high heat, add the oil. Sear the chicken on both sides until it reaches an internal temperature of 145 degrees, remove from the heat and set aside.
  • Reduce heat to medium-low, add the remaining 2 teaspoons of oil to the skillet. Sauté the shallot, then add the remaining ingredients for the sauce. Bring to a boil, reduce heat and allow to simmer until thickened, about 5 minutes. Add the noodles and stir to combine. Place the chicken over top and cover. Allow to cook until the noodles have softened and the chicken reaches an internal temperature of 165 degrees.
  • Remove from the heat and garnish with chopped peanuts, chopped cilantro, chili flakes and lime wedges, if desired.