Chicken Curry Skillet
This Chicken Curry Skillet has all the flavor you are looking for and all the simplicity you need when it comes to dinner. Full of bold curry flavor, it will be perfect for any night of the week.
Servings: 5 People
Calories: 502kcal
Ingredients
- 8 oz straight cut rice noodles
- 1-1/2 LB chicken tenders, cut into one inch pieces
- 2 tbsp sesame oil
- 1 tbsp minced garlic
- 14 oz can unsweetened coconut milk
- 1 cup water
- 1 cup broccoli
- 1 cup sliced mushrooms
- ½ cup diced red pepper
- 1 cup snap peas
- 1 tbsp sugar
- 1 tbsp fish sauce
- 5 tbsp red curry paste
- ½ tsp garlic salt
- ½ tsp cracked pepper
- Basil to garnish
Instructions
- Soak rice noodles for 25 minutes in hot tap water, then drain in colander until ready to use.
- In a heavy skillet heat sesame oil over medium high heat. Add chicken and cook until cooked through, stirring often about 10 minutes. The last 5 minutes stir in garlic, broccoli, mushrooms, red peppers, and snap peas. Remove mixture and place on a plate.
- In the same skillet add coconut milk, water, sugar, fish sauce, red curry paste, garlic salt, and pepper. Stir to combine and bring to a boil. Stir in the rice noodles and chicken and vegetable mixture. Return to a boil then let simmer for 5 minutes. Garnish with basil.
Nutrition
Calories: 502kcal | Carbohydrates: 50g | Protein: 15g | Fat: 27g | Saturated Fat: 18g | Cholesterol: 29mg | Sodium: 673mg | Potassium: 589mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3170IU | Vitamin C: 52mg | Calcium: 64mg | Iron: 2.9mg