PREP:10 mins COOK:10 mins SERVINGS:2 CALORIES:916 Level:Easy

From your meal kit

6 oz Chicken Thighs
2 Tbsp Red Curry Paste
13½ oz Coconut Milk
2 Tbsp Fish Sauce
½ cup Thai Basil
1 pcs Red Bell Pepper
½ cup Green Beans
1 Tbsp Brown Sugar
1 Tbsp Lime
3 cloves Garlic
4 oz Thin Rice Stick Noodles

From your pantry

2 Tbsp Oil
1 cup Water
Salt And Ground Black Pepper


Cooking Instructions



1. Heat 2 Tbsp oil in a pot over medium-high heat. Cut 6 oz chicken into chunks, and season with 1 tsp salt and 1 tsp pepper. Sear to get a nice brown color, about 2 minutes. Remove chicken from the pot and set aside.



2. Turn the heat down to low and add 3 cloves of minced garlic and saute for 1 minute. Add ½ cup sliced green beans and 1 sliced red bell pepper; saute for another 2 minutes.



3. Add chicken back to the pot along with 2 Tbsp of Thai red curry paste, stirring to coat all the ingredients. Cook for 1-2 minutes. Add 1 cup water and let everything simmer for 3 minutes.



4. While the ingredients simmer, cook 4 oz rice noodles according to the package instructions in a separate pot.



5. Add 1 can of coconut milk, 1 Tbsp brown sugar, 2 Tbsp fish sauce, and salt to taste. Turn off the heat, and add 1 Tbsp of lime juice, and sprinkle with ½ cup Thai basil.



6. Divide the rice noodles into two bowls and ladle the curry on top.