Five-Ingredient Red Curry Chicken
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Take your taste buds on a trip with this creamy, flavorful curry chicken and tender vermicelli noodles. With a rich coconut sauce and just the right kick, it’s an easy, comforting meal that brings a little adventure to your dinner table—no passport required!
Ingredients:
2 tablespoons coconut oil
1 pound (16 ounces) boneless, skinless chicken breasts, cut into small cubes
1 can (14 ounces) cream of coconut (such as Trader Joe’s Extra Thick and Rich)
1 bottle (11 ounces) red Thai curry sauce (such as Trader Joe’s)
8 ounces (half of a 16-ounce package) dried rice stick vermicelli noodles
Instructions:
Whip this up in just 30 minutes! Image credit: All Recipes
Ingredients:
2 tablespoons coconut oil
1 pound (16 ounces) boneless, skinless chicken breasts, cut into small cubes
1 can (14 ounces) cream of coconut (such as Trader Joe’s Extra Thick and Rich)
1 bottle (11 ounces) red Thai curry sauce (such as Trader Joe’s)
8 ounces (half of a 16-ounce package) dried rice stick vermicelli noodles
Instructions:
- Cook the Chicken: Heat coconut oil in a large skillet over high heat. Add the chicken cubes and cook until browned, about 2 minutes per side.
- Make the Sauce: Reduce heat to medium-high and pour in the cream of coconut and red Thai curry sauce. Stir well and let simmer until the chicken is fully cooked, about 5 minutes. The internal temperature should reach 165°F.
- Prepare the Noodles: Bring a large pot of lightly salted water to a boil. Add vermicelli noodles and cook until tender but still slightly firm, about 4 to 5 minutes. Drain.
- Combine and Simmer: Lower the skillet heat to a gentle simmer. Add the drained noodles, stirring to coat them in the sauce. Let simmer for about 5 minutes, allowing the flavors to meld.
- Serve and Enjoy! Divide into bowls and dig into this creamy, flavorful Thai-inspired dish.
