As we find ourselves home more and more and need easy pantry-type recipes to cook, I found Thai Kitchen Brown Rice Noodles in my pantry to use when making Red Curry Noodles with Chicken. Adding cilantro, and cashews at the end of the recipe make the dish a delicious and easy dinner. It was on the back of the box, but I changed the recipe to the way I like to cook.
I had never tried using brown rice noodles, not sure why? Although I had them in my pantry, I just never decided to use them. The best part, they are gluten-free, and this dish is dairy-free also.
I will touch on a few health benefits. Brown Rice is a highly nutritious grain that contains an impressive amount of vitamins, minerals, and beneficial compounds. Consuming whole grains like brown rice can help prevent or improve several health conditions, including diabetes and heart disease.
It’s time to dive in and make this dish. In a box, there are four individual packs of noodles, I used two. I like that so we could use what we needed for two people. The recipe says it will serve four, but we ate the entire stir-fry.
Red Curry Noodles with Chicken is the type of recipe to be completely ready when you start the cooking process. The recipe happens quickly, and having your mise en place* ( Pronounced MEEZ ahn plahs,) is a French term for having all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking.) really helps make the cooking go smoother.
You begin by boiling a big pot of water to a boil, add the noodles, take off the heat and let stand for 5 minutes.
How easy is that! Meanwhile, in a large skillet, you simmer the Thai Kitchen Coconut Milk (of course, unsweetened) with the Thai Kitchen Red Curry Paste and the brown sugar. You will see a beautiful orange, and a silky mixture starts to develop.
It’s time to stir in the vegetables at this point. My favorites for this recipe are mushrooms, green beans, and red bell pepper. The is beauty of this dish that you can use what you have on hand. For example, broccoli, snow peas, cauliflower, peas, and canned tomatoes. Whatever you have on hand.
Next, add your protein. I used chicken thighs in the recipe, but you can add shrimp in its place if preferred. The recipe also lends itself to being vegetarian.
You finish the dish with Red Boat premium fish sauce, the cilantro (or basil), and garnish with the cashews.
Red Curry Brown Rice Noodles with Chicken
Ingredients
- 2 packages Thai Kitchen Brown Rice Noodles
- 1 Can 14 oz. Thai Kitchen® Coconut Milk
- 2 Tbsp. Thai Kitchen® Red Curry Paste
- 1 Tbsp. Dark Brown Sugar
- 1 tsp. Kosher Salt – to taste
- 1/2 lb. Organic Chicken Thighs – boneless/skinless – cut into strips
- 1/2 Medium Sweet Onion – chopped small dice
- 1 Red Bell Pepper – sliced into bite-size strips
- 1/4 lb. Shitake Mushrooms – cleaned and thinly sliced
- Frozen Green Beans – cut into bite-size
- 2 Tbsp. Red Boat Fish Sauce
- 1/4 cup Fresh Cilantro and/or – finely chopped
- 2 Tbsp. Cashews – chopped for garnish
- Fresh Ground Pepper – to taste
Instructions
- Bring a large pot of water to boil. Remove from heat. Add two packages of brown rice noodles. Make sure to break apart with a large fork. Let stand for five minutes (off the heat) or until noodles are tender but firm.
- In a large skillet, bring the coconut milk to a low simmer on medium heat. Adjust the temperature depending on your stove. Stir in the red curry paste and brown sugar until thoroughly blended. Bring to a boil, but reduce the heat to low and simmer for five minutes.
- Stir in chicken and vegetables into the coconut mixture. Cook the chicken and vegetables for four to five minutes or until the chicken is cooked, and the vegetables are tender-crisp. Stir in the fish sauce and let simmer for one minute. Add the noodles and mix with vegetables until heated through and hot. Serve immediately.
- Garnish with Cilantro and Cashews. Add pepper to taste.