Ingredients29 m servings 531 cals
- Heat oil in a large skillet on high heat. Add chicken cubes; cook until browned, about 2 minutes per side. Reduce heat to medium-high and add coconut cream and curry sauce. Cook until chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 4 to 5 minutes. Drain.
- Reduce skillet heat to simmer. Add the noodles and let simmer until flavors are absorbed, about 5 minutes. Divide chicken and noodles among individual serving bowls.
- Cook's Note:
- Olive oil and vegetable oil will also work in this recipe.
Per Serving: 531 calories; 19.5 g fat; 67.4 g carbohydrates; 20.4 g protein; 43 mg cholesterol; 238 mg sodium. Full nutrition
ReviewsRead all reviews 7
I made it with Thai coconut cream rather than Coco Lopez cream of coconut. It was excellent. I think it would have been fine either way.
It was delicioso. I used key lime yogurt, I did not chopped the cauliflower, i speared the flowers the large ones I cut it in half , i did not want mash. Also after they were roasted I took...
This was good. I added some broccoli for color and some veggies. I added several spices and some sesame oil while sauteing the chicken to give the meat a bit more flavor. I used a thicker rice n...
Delicious!! I make a similar dish with Shrimp and Bok Choy instead of chicken, so I modified this recipe based on what I had on hand and what I knew would brighten the dish up just a bit more. I...