Curried Chicken

Curried Chicken


Makes: 4 servings

Cook: 10 minutes

  • 1 (6.75-ounce) bag rice stick noodles, Dynasty®

  • 1 (200-gram) package red Thai curry simmer sauce, Passage to Thailand®

  • 1⁄2 cup light coconut milk, Thai Kitchen®

  • 2 tablespoons canola oil, divided

  • 1 pound boneless skinless chicken tenderloin fillets

  • 1 (5-ounce) container sliced fresh yellow onion, or 1 small onion, sliced

  • 1 (10-ounce) bag matchstick carrots

  • 1 cup fresh bean sprouts

  • Cilantro leaves (optional)

  • Garnish: lime wedges




Prepare rice stick noodles according to package directions. Keep warm.

In a small saucepan, combine curry sauce and coconut milk; cook, stirring occasionally, over low heat, until ready to serve.

Heat 1 tablespoon oil in large skillet or wok over medium-high heat. Add whole chicken fillets; cook, stirring occasionally, for 4 minutes, or until done. Remove chicken from pan, and keep warm.

Heat remaining 1 tablespoon oil; add onion and carrots.  Stir-fry for 2 to 3 minutes; remove from pan.  Add bean sprouts, and stir-fry for 1 minute; remove from pan.

Thinly slice chicken, and serve over cooked rice noodles and onion mixture. Add cilantro leaves, if desired. Top with bean sprouts, and garnish with lime wedges, if desired. Ladle curry sauce mixture over chicken, and serve immediately.

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