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.
Course: Main Course
Keyword: chicken, chicken curry skillet, curry
Author: Shannon Johanson
8ozstraight cut rice noodles
1-1/2LBchicken tenders, cut into one inch pieces
14ozcan unsweetened coconut milk
½cupdiced red pepper
1 cup snap peas
5tbspred curry paste
Basil to garnish
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.