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Red curry chicken and noodles
Ingredients
  • 1 ½ pounds boneless skinless chicken thighs or breasts, cubed
  • 1 tablespoon ground turmeric
  • 2 teaspoons ground ginger
  • black pepper
  • 2 tablespoons low sodium soy sauce or tamari
  • 1 teaspoon honey
  • 3 tablespoons sesame oil or extra virgin olive oil
  • 4 baby bok choy or 1 bunch kale, chopped
  • 2 medium shallots, chopped
  • 3 cloves garlic, minced or grated
  • 1 inch fresh ginger, peeled and grated
  • ¼ cup fresh cilantro and or Thai basil, chopped
  • ¼ cup Thai red curry paste, using more or less to taste
  • 2 to 3 cups canned full-fat coconut milk
  • 2 tablespoons fish sauce (or low sodium soy sauce)
  • 8 ounces rice noodles, thick or thin
  • sliced limes, mixed herbs, and thinly sliced shallots, for serving
Steps
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