Name: Five-Ingredient Red Curry Chicken
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Coconut oil - 2 tablespoons; Skinless, boneless chicken breast halves, cut into small cubes - 1 (16 ounce) package; Cream of coconut (such as Trader Joe's® Extra Thick and Rich) - 1 (14 ounce) can; Red Thai curry sauce (such as Trader Joe's®) - 1 (11 ounce) bottle; Dried rice stick vermicelli noodles - ½ (16 ounce) package

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Five-Ingredient Red Curry Chicken

1. Coconut oil - 2 tablespoons

2. Skinless, boneless chicken breast halves, cut into small cubes - 1 (16 ounce) package

3. Cream of coconut (such as Trader Joe's® Extra Thick and Rich) - 1 (14 ounce) can

4. Red Thai curry sauce (such as Trader Joe's®) - 1 (11 ounce) bottle

5. Dried rice stick vermicelli noodles - ½ (16 ounce) package

How to cook deliciously - Five-Ingredient Red Curry Chicken

1. Stage

Heat oil in a large skillet on high heat. Add chicken cubes; cook until browned, about 2 minutes per side. Reduce heat to medium-high and add coconut cream and curry sauce. Cook until chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

2. Stage

Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 4 to 5 minutes. Drain.

3. Stage

Reduce skillet heat to simmer. Add the noodles and let simmer until flavors are absorbed, about 5 minutes. Divide chicken and noodles among individual serving bowls.