Ingredients

The following ingredients have 4 Servings
  • 2 Tablespoons Coconut Oil (or EVOO)
  • 1 lb. Chicken Breasts (cubed into bite size pieces (or 1 Rotisserie Chicken, shredded)**)
  • 1 Onion (diced)
  • 3 Carrots (cut on diagonal)
  • 2 teaspoons Fresh Ginger (grated)
  • 4 Tablespoons Red Curry Paste
  • 2 teaspoons Chili Garlic Sauce
  • 1/2 - 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 2 - 14.5 ounce cans Chicken Broth
  • 2 - 13.66 ounce cans Coconut Milk
  • 1 1/2 Tablespoon Soy Sauce
  • 1/4 cup Brown Sugar
  • 2 cups Cauliflower (chopped)
  • 1 Red Bell Pepper (sliced)
  • 6 ounces Rice Noodles or Sticks
  • 1/4 cup Cilantro (chopped)
  • 1 Red Thai Chili (optional)
  • Limes (optional)

Instruction

  • Heat coconut oil over medium high heat. Add onions, carrots, and chicken breast. Saute for 5 minutes or until onions and carrots begin to soften.
  • Stir in fresh ginger, curry paste, chili garlic sauce, salt, and pepper and coat chicken.
  • Add chicken broth, coconut milk, soy sauce, and brown sugar. Reduce heat to medium-low and cook for 10 minutes.
  • Add cauliflower, red pepper, and rice noodles. Stir until rice noodles are covered by sauce. Cook for 5-6 minutes.
  • Serve in individual bowls and top with fresh cilantro and thai chilies, if desired. Can serve with lime wedges and Sriracha.
  • **If you are using rotisserie chicken, add the shredded chicken at the same time as the cauliflower and red pepper to heat.