Thai Style Coconut Curry Noodles With Chicken And Pineapple

A warm, nourishing Thai inspired Noodle Stir Fry with fresh veggies, organic creamy coconut milk, air-chilled all natural chicken breast, organic gluten free rice noodles, and sweet pineapple chunks.
I don’t know about you but I have been on an Asian food kick lately. Actually, I am pretty much always on an Asian food kick because it is SO GOOD and there are so many different options and flavors to try. I love making homemade dumplings, sushi, stir fries, fried rice and Thai and Indian curries – they just never get old. Especially with the stay-at-home orders, people are wanting to cook ethnic dishes more than ever, so I wanted to bring you this simple and healthy recipe that only takes one pan and that you can make in about 30 minutes. This quick coconut curry stir fry will nourish you and warm you up from the inside out, leaving you satisfied and comforted. This dish also makes great leftovers, and I highly recommend this recipe if you are meal prepping for the week ahead.
This is a meal that the whole family will enjoy – the pineapple adds a fun twist; it adds sweetness and a little bit of acidity which goes so well with the curry spice. The fat from the Nature’s Greatest Foods Organic Coconut Cream used in this recipe really makes a huge difference in the creaminess of the dish, so make sure you are using full fat coconut milk, not lite. Another essential ingredient in this dish is the Thai red curry paste. The spice in the curry paste truly makes the dish; it adds those warm Thai spices like Turmeric and Ginger that we all love so much. If you don’t have Thai Red curry paste, you can make your own substitute with tomato paste and curry spice. And let’s not forget the rice noodles! The rice noodles I used are the organic brown rice noodles from Nature’s Greatest Foods. They are gluten free, GMO free, and vegan which is amazing because it makes them so versatile.

Recipe:

Prep Time: 15 minutes Cook Time: 20 minutes

Makes 3-4 Servings

Ingredients

13.5 oz can Nature’s Greatest Foods Organic Coconut Cream (or any brand that you can find near you)

1/2 Cup Lite Coconut Milk

1/2 pack Nature’s Greatest Foods Organic Brown Rice Noodles (or any brand white or brand rice noodles that you can find near you)

2 TBS Thai Red Curry Paste

1 TBS Canola or Olive Oil

1/2 Yellow Bell Pepper, sliced

1/2 Red Bell Pepper, sliced

1/2 Red Onion, chopped

1/2 Cup Fresh Pineapple Chunks

10-12 oz of Chicken Breast Fillets, Trimmed

Salt to Taste

Fresh Thai Basil, 2 TBS Chopped

1 Clove Garlic

Instructions:

  1. Combine 1/4 cup Coconut Cream with 1 TBS Thai Red Curry Paste and a pinch of salt. Coat Chicken in mixture and let sit for 15 minutes.
  2. Soak rice noodles in hot water for 15 minutes
  3. Heat 1/2 TBS oil in a cast iron skillet or wok over medium heat. Add peppers, onions, and garlic and sauté for 5-7 minutes or until tender. Make sure to stir often enough so they do not burn.
  4. Set vegetables aside. Add remaining 1/2 TBS oil to the pan and add marinated chicken. Let chicken cook about 10 minutes, flipping about halfway through. If you have a meat thermometer, check to make sure the inside temperature is at least 165 degrees once finished cooking.
  5. Slice chicken into bite size pieces and add back to pan. Return vegetables to pan as well.
  6. Add 1.5 cups of coconut cream and 1/2 cup lite coconut milk, and 1 TBS Curry Paste to the pan and cook for 2-3 minutes.
  7. Drain the rice noodles and add to the pan. Stir so that all the noodles are coated with the coconut milk mixture. At this time, add chopped basil and pineapple.
  8. Cook 3-5 more minutes or until noodles are tender and the coconut milk has thickened up just enough.
  9. Garnish with fresh basil leaves. Divide into 3-4 servings and enjoy!

Credit: https://amandasinspiredkitchen.com/thai-style-coconut-curry-noodles-with-chicken-and-pineapple/