Spicy Coconut Curry Noodles Recipe

Today’s Dish: Spicy Coconut Curry Noodles

Hey there! I’m excited to share a brand new recipe with you all today. I was in the mood for something spicy and comforting, so I decided to whip up a unique dish that combines the rich flavors of coconut curry with the satisfying twirls of noodles. Let’s get cooking!

Ingredients:

• rice noodles (200g)
• coconut milk (400ml)
• red curry paste (50g)
• chicken breast (300g)
• bell pepper (150g)
• onion (100g)
• garlic (5 cloves)
• ginger (thumb-sized)
• vegetable oil (30ml)
• salt and pepper to taste

Kitchen Tools:

• saucepan
• chef’s knife
• cutting board
• wooden spoon
• grater

To start, cook the rice noodles according to package instructions and set aside. In a saucepan, heat some vegetable oil over medium heat and sauté minced garlic and grated ginger until fragrant.

Next, add thinly sliced chicken breast to the pan and cook until no longer pink. Season with salt and pepper, then toss in diced bell pepper and onion. Cook until the vegetables are slightly softened.

Stir in the red curry paste, coating the chicken and veggies evenly. Pour in the coconut milk, bringing the mixture to a gentle simmer. Let it cook for a few minutes to allow the flavors to meld together.

Finally, add the cooked rice noodles to the pan, tossing everything together until well combined. Adjust seasonings to taste, adding more curry paste for extra heat if desired.

Serve the spicy coconut curry noodles hot, garnished with fresh herbs or a squeeze of lime for brightness. Enjoy the creamy, spicy goodness in every twirl of noodles!

Approximate total weight of the cooked dish: 1000g
Approximate number of servings: 4
Average weight of one serving: 250g
Approximate calorie count per serving: 400 calories

A unique tip for this dish is to add a spoonful of peanut butter to the curry for a rich, nutty flavor that complements the spicy kick. Feel free to customize this recipe with your favorite veggies or protein choices to make it your own. Happy cooking!