Spicy Coconut Curry Chicken and Rice Noodles

kitchenswagger.com

Ashley

14- ounce can, coconut milk

2 to 3 cups 16 ounces chicken, diced into bite-size chunks (chicken thighs or breast)

8 to 12 ounces rice noodles, I used linguine

2 to 3 cups broccoli, cut into florets

1 cup shredded carrots

1 cup bean sprouts

½ cup diced pineapple, optional

2 tablespoons canola or vegetable oil

3 tablespoons red curry paste

1 tablespoon soy sauce

2 garlic cloves, minced

1 to 2 teaspoons sriracha *see note below*

cilantro leaves, for garnish

Note: Ingredients may have been altered from the original.

Directions at kitchenswagger.com

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