Red Curry Chicken

A few weeks ago I was so elated to discover the Miracle Noodle that I couldn’t wait to cook up something to go with them!  Those of you who came to see me probably noticed that it was about the only thing I could talk about.  Well, the wait is over.  I tried them, and they were DELICIOUS!  I liked them so much, that I turned around and ordered the Fettuccine and the Miracle Rice.  We now carry all 3 products at our office.

They taste and feel just like a rice noodle you would find in an Asian soup or a stir-fry.  My first experiment was a very successful Red Curry Chicken to go along with the angel hair Miracle Noodles.

This meal makes a wonderful Ideal Protein Phase 4 LUNCH, so if you are still in Phases 1-3, hang tight, and get excited for what you’ll soon be able to enjoy.

Red Curry Chicken

Yield: makes 6-7 servings

Difficulty: Easy

  • 1 14 oz can of Lite Coconut Milk
  • 4-6 teaspoons of red curry paste (increase/decrease for more/less heat)
  • 2 tablespoons of Asian fish sauce
  • 3 tablespoons of grapeseed oil
  • 3 pounds of skinless, boneless chicken breast cut into 1 1/2 inch pieces
  • sea salt and black pepper
  • 1 pound shiitake mushrooms, stemmed, caps quartered ** NOTE: use any veggies you like, and use a lot of them!!!  I used broccoli because that’s what I always have in my house.  (You’ll almost always see it in every recipe of mine.)  Some other suggestions: red peppers, bok choy, asparagus, cauliflower, shallots– feel free to add suggestions in the comments if you have any.
  • 1 tablespoon very finely chopped fresh ginger
  • 2 large garlic cloves, very finely chopped
  • 1/2 cup water
  • cilantro and lime wedges, optional– I used to always add garnishes to recipes, but I leave them out a lot now because they don’t seem to change it that much for me, and it’s just more stuff to buy.

In a small bowl, whisk the coconut milk with the curry paste and fish sauce until combined.

Heat a large skillet until very hot. Add 2 tablespoons of the grapeseed oil and heat until just smoking. Season the chicken with salt and pepper and add it to the skillet in a single layer. Cook over high heat, turning once, until the chicken is browned but not cooked through, 4 to 5 minutes. Transfer the chicken to a plate and pour off the fat in the skillet.

Add the remaining 1 tablespoon of grapeseed oil to the skillet. Add the veggies and stir-fry over high heat until lightly browned, about 5 minutes. Stir in the ginger and garlic, stir-fry for 1 minute. Add the chicken, red curry mixture and the water and bring to a boil. Reduce heat and simmer for 2 to 3 minutes or until the chicken is cooked through. Transfer the chicken and curry sauce to a serving bowl and garnish with cilantro. Serve immediately with 3.5 oz of Angel Hair Miracle Noodles per serving and lime wedges.

This recipe was adapted from a Spicy Red Curry Chicken and Rice recipe.  I doubled the recipe because if you are opening a can of coconut milk, you might as well use the whole thing!  And let’s face it, leftovers are nice after a long day at work.  This would also be great with shrimp– or even a chicken/shrimp combo!

Remember, if you add rice or any noodles with carbs to this dish, it is no longer a good Phase 4 lunch.



2 comments on “Red Curry Chicken

  1. Looks and sounds delicious. And I love how you said to add all the veggies you want! 🙂

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