coconut curry noodle soup 1 Bell Pepper, cut into thin strips A handful of baby carrots, cut into thin strips 1 jar Thai Kitchen Red Curry Paste 1 can lite coconut milk 1 cup chicken broth Rice noodles Cilantro soy sauce, to taste
A new spin on ramen noodles - Chicken Thai Noodle Bowls! Ramen noodles and stir-fry veggies tossed in a quick & easy peanut sauce and topped with chopped peanuts and green onions. - **sub out peanut sauce
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Toss cubed chicken in curry powder. Sautée in peanut oil. Remove chicken and add broccoli florets, minced garlic and ginger. Stir in coconut milk and curry paste. Heat through for a few minutes then cool slightly. Serve over rice.