My husband and I have been obsessed with Thai food after we traveled there a few years ago. This dish is one of my weekday go-to-meals as it can be made under twenty minutes but doesn't lack any flavor.
What you'll need:
2-3 chicken thighs, deboned and cubed
1 bell pepper any color, cut into this long strips
1 carrot cut into thin long strips ( I used a mandolin for this)
1 egg plant cubed
1 Jar Thai Kitchen Red Curry Paste
1 can coconut milk
1 cup chicken broth
olive oil
Rice noodles
Cilantro
Optional if you have in your kitchen:
Thai chili
Coconut sugar
Fish Oil
Directions:
Cook rice noodles based on package instructions. This normally consists of boiling water-removing pot from heat and submerging noodles in water. Make sure you keep an eye on them and don't over cook.
Next, take a wok, or any large frying pan will do, and drizzle a little olive oil in pan on medium heat. Empty red curry paste jar into pan and stir. Let this slightly caramelize for about a minute.
Add 1 cup of chicken broth and 1 cup of water to pan and stir to low boil. Add diced chicken and simmer until cooked (approximately 7-10 min). Add eggplants to pan, let cook for 2 min minute. Add carrots to pan, let cook for a minute. Add bell pepper to pan, cook for a minute.
From here you are going to add can of coconut milk and stir. If you have fish oil, add a dash at this point. Add Thai chili peppers for additional heat to your liking. If you want to sweeten the soup, add a pinch of coconut sugar.
To serve, add a decent serving of noodles to bowl and spoon soup and veggies over noodles. Top with a pinch of cilantro.
Here are a few pictures of our Thailand adventure.
Bon Appetit
