Red Coconut Curry Noodles

I found out that Winona checks this rather regularly, so I don't feel as bad posting something else with coconut milk even thought Danielle doesn't like such things. It's so sad.

These were fun, fast, and good. Nothing out of this world but we liked it. I think the longest part was cutting up vegetables.

http://www.melskitchencafe.com/2010/08/red-coconut-curry-noodles.html

• 2 boneless, skinless chicken breasts, sliced into thin strips
• 1 tablespoon oil
• 2 cans light or regular coconut milk
• 1 tablespoon red curry paste
• 1 tablespoon freshly grated ginger
• 1 tablespoons chopped fresh cilantro
• ¼ cups sweet Thai chili sauce
• 2 ¼ cups chicken broth
• 1 (13.5 ounce) package rice noodles (about ¼-inch wide)
• 1 yellow onion, sliced into thin half moons
• 2 red peppers, cored and sliced thinly
• 1 cup broccoli slaw or thinly sliced matchstick carrots- I had no idea what broccoli slaw was so I just did sliced up carrots
• 1 teaspoon salt to taste

DIRECTIONS

1. In a large pot over medium heat, scoop the cream off the top of each can of coconut and put it in the pot. (If using light coconut milk, there won’t be cream to use, so use the 1 tablespoon oil called for in the recipe). The cream will be used as the “fat” instead of oil or butter. Along with the cream, add the curry paste and ginger. Let this simmer, stirring constantly, for about one minute.
2. Add the chicken and onions. Cook, stirring occasionally, until the chicken is no longer pink, about 5-6 minutes. Add the coconut milk, sweet Thai chili sauce, cilantro, and chicken broth. Bring this to a simmer.
3. Add the red pepper, broccoli slaw (or carrots) and rice noodles and salt. Simmer, stirring occasionally to prevent the noodles from sticking to the bottom, for about 5-8 minutes. The noodles will thicken and plump up as they absorb the liquid. The mixture will be slightly soupy when the noodles are finished cooking.
4. Take the pot off the heat and let the noodles sit for about 5 minutes. The mixture will continue to thicken. Garnish with more cilantro, if desired.