Red Curry Noodle Bowl (Print Version)

# Ingredients:

→ Main Ingredients

01 - 3 cloves of garlic, finely chopped
02 - 1 ½ pounds chicken breasts without the skin and bone, chopped into small 1/2-inch pieces
03 - 2 teaspoons brown sugar for a touch of sweetness
04 - 1 onion, cut into small squares
05 - 1 tablespoon fish sauce for savory depth
06 - 4 ounces of rice noodles
07 - A pinch of salt and a few cracks of black pepper to your liking
08 - 1 tablespoon grated fresh ginger
09 - 1 red bell pepper, chopped into tiny cubes
10 - 3 tablespoons of red curry paste for that Thai kick
11 - 6 cups reduced-sodium chicken broth
12 - 1 tablespoon of olive oil
13 - 1 (13.5-ounce) can of creamy coconut milk

→ For Serving

14 - Half a cup of chopped fresh cilantro
15 - 2 tablespoons of lime juice, freshly squeezed
16 - 3 green onions, sliced thinly
17 - A quarter cup of fresh basil leaves, chopped

# Instructions:

01 - Grab a Dutch oven and heat up the olive oil over medium heat. Sprinkle salt and pepper on the chicken to get it seasoned up. Toss the chicken in, and let it brown for 2-3 minutes. Transfer it somewhere else for now.
02 - Add the chopped onion, red bell pepper, and garlic to the pot. Stir them around every few minutes and wait until they soften and smell amazing. This should take around 3-4 minutes.
03 - Stir in the curry paste and grated ginger, giving everything a good mix. Let those fragrances bloom for about 60 seconds.
04 - Pour in both the chicken broth and coconut milk, and scrape up the browned bits stuck to the bottom of the pot using a spoon or spatula. Those little bits are where the rich flavors are.
05 - Put the chicken back into the pot. Bring the mixture up to a bubbly boil, then lower the heat and let it gently simmer for 10 minutes. Keep an eye on it and give it a stir whenever you remember.
06 - Throw the rice noodles, fish sauce, and a bit of brown sugar into the pot. Let it simmer for 5 minutes until the noodles soften and soak up the goodness.
07 - Turn off the heat and stir in the fresh lime juice, basil, cilantro, and green onions. Give it a taste and add an extra pinch of salt or pepper if you need.
08 - Scoop some of the hot soup into bowls and enjoy right away. Perfect for chilly days or when you’re craving comfort!

# Notes:

01 - This dish has all the Thai flavors you love, and it’s faster than waiting for takeout to arrive.
02 - A mix of red curry, creamy coconut milk, and fresh herbs creates incredible depth and authenticity.
03 - Want some heat? Add a chopped Thai chili or two when you sauté the veggies.

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