Five-Ingredient Red Curry Chicken

Name: Five-Ingredient Red Curry Chicken
Prep time: 10 min
Cook time: 19 min
Total time: 29 min
Ingredients: 2 tablespoons coconut oil; 1 (16 ounce) package skinless, boneless chicken breast halves, cut into small cubes; 1 (14 ounce) can cream of coconut (such as Trader Joe's® Extra Thick and Rich); 1 (11 ounce) bottle red Thai curry sauce (such as Trader Joe's®); ½ (16 ounce) package dried rice stick vermicelli noodles

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Prep Time: 10 minutes

Cook Time: 19 minutes

Total: 29 minutes

Servings: 6

Author : Culinary Envy

Ingredients

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2 tablespoons coconut oil1 (16 ounce) package skinless, boneless chicken breast halves, cut into small cubes1 (14 ounce) can cream of coconut (such as Trader Joe's® Extra Thick and Rich)1 (11 ounce) bottle red Thai curry sauce (such as Trader Joe's®)½ (16 ounce) package dried rice stick vermicelli noodles

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Instructions

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Step 1

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).

Step 2

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.

Step 3

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.