Ingredients

The following ingredients have 4 Servings
  • 8 ounces thin rice noodles (about half of a standard package)
  • 4 teaspoons peanut or vegetable oil
  • 1 red or orange bell pepper (roughly chopped)
  • 5 scallions (sliced into 1" pieces)
  • 1 teaspoon minced fresh ginger root
  • 3 tablespoons panang or red curry paste
  • 1 14.5-ounce can unsweetened full-fat coconut milk
  • 1 large boneless (skinless chicken breast, thinly sliced against the grain)
  • 1 tablespoon fish sauce
  • 1 tablespoon packed brown sugar
  • 4 tablespoons creamy peanut butter
  • 1 1/2 cups chopped fresh pineapple
  • 1/4 cup chopped fresh cilantro leaves
  • 1 lime (cut into wedges)

Instruction

  • Bring a large pot of water to a boil. Turn off the heat and submerge the rice noodles for 2-3 minutes, until al dente. Drain and set aside.
  • Meanwhile, heat the peanut oil in a wok or large non-stick skillet over medium-high heat. Add the bell pepper and scallions; saute for 60-90 seconds, until slightly browned. Add the ginger and curry paste to the pan. Use a wooden spoon to press the curry paste into the pan and let it fry for 60 seconds.
  • Add the coconut milk to the pan and stir. Allow it to come to a boil, then add the chicken. Once the mixture returns to a boil, turn the heat down to low and simmer until the chicken is cooked through (2-3 minutes). Stir in the fish sauce and brown sugar.
  • Use a ladle to transfer about a cup of the curry sauce to a small bowl. Whisk in the peanut butter until smooth. Transfer the mixture back to the pan and stir well.
  • Add the pineapple and prepared rice noodles to the pan. Let simmer for 2-3 minutes, until noodles are fully softened and pineapple is warmed through.
  • Serve topped with fresh cilantro and lime wedges for squeezing.