Ingredients

The following ingredients have 2 Servings
  • 2 tablespoons vegetable oil
  • 2 medium bell peppers (sliced into strips, red or orange)
  • 1/2 large onion (sliced)
  • 2 cloves garlic (minced)
  • 13.66 ounce can of coconut milk
  • 7 ounce coconut cream ((half a 15.66 ounce can))
  • 2 tablespoons lemongrass paste
  • 3 tablespoons red curry paste
  • 1 cup water
  • 1 cup chicken stock
  • 8 ounces rice noodles
  • 1 large chicken breast (finely sliced)
  • 2 cups loosely packed chopped bok choy
  • Salt and pepper (to taste)

Instruction

  • In a large heavy-bottomed pot over medium-high heat, add vegetable oil. Once oil has heated up, add bell peppers, onions, and garlic. Sauté until fragrant, about 2-3 minutes.
  • Carefully add coconut milk, coconut cream, lemongrass paste, curry paste, water, and chicken stock to the pot.
  • Stir/whisk until everything is incorporated and smooth. Bring to a boil then add the rice noodles.
  • Cook the rice noodles until softened.
  • Reduce heat to a simmer then add the thinly sliced chicken breasts and bok choy. Cook until chicken until cooked through and bok choy has wilted, about 4-5 minutes.
  • Season with salt and pepper, to taste.