Ingredients

The following ingredients have 5 Servings
  • 2 tablespoons olive oil
  • 5 chicken thighs ((boneless, skinless, cut into 1 - 2 inch pieces))
  • 1/2 cup yellow curry paste ((heaping))
  • 15 ounces coconut cream
  • 7.5 ounces coconut milk ((half a can))
  • 3/4 cup chicken broth
  • 2 tablespoons fish sauce
  • 2 teaspoons garlic paste (or (2 cloves, crushed))
  • 2 teaspoons ginger paste (or (1 - 2 inch piece, minced))
  • 6 ounces chow mien noodles ((1 package))
  • 2 cups baby spinach ((or two large handfuls) )

Instruction

  • Heat a sauté pan on medium, add olive oil
  • Add chicken and sauté it for 6 minutes, stir every 2 minutes. Remove chicken from pan and set aside
  • Put 3 inches of water in a sauce pan, lightly salt and set to boil
  • In the pan you cooked the chicken, add curry paste, coconut cream, coconut milk, broth, fish sauce, garlic and ginger and bring to a boil
  • The water has come to a boil, so add noodles and set timer to 5 minutes
  • Lower curry mixture to a simmer and add 2 handfuls spinach and the chicken
  • Once the noodles are done, turn off heat under curry
  • Drain noodles and add them to the curry mixture. Stir until it is all combined
  • Serve
  • Smile
  • Enjoy