Emerald Coconut Lemongrass Curry Noodles

Instructions

1. 1

   Cook rice noodles according to package directions. Drain, rinse with cold water, and set aside.

   ~10 min
2. 2

   Cut chicken thighs into bite-sized pieces.

   ~5 min
3. 3

   Heat 1 tablespoon of vegetable oil in a wok over medium-high heat. Add chicken and stir-fry until browned and cooked through, about 5-7 minutes. Remove chicken from the wok and set aside.

   ~7 min
4. 4

   Add the remaining 1 tablespoon of vegetable oil to the wok. Add minced garlic and grated ginger, and stir-fry until fragrant, about 1 minute.

   ~1 min
5. 5

   Stir in the red curry paste and cook for 1 minute until fragrant. Add the bruised lemongrass and torn kaffir lime leaves. Pour in the coconut milk and bring to a simmer.

   ~5 min
6. 6

   Add fish sauce and brown sugar. Stir to combine and simmer for 5 minutes, allowing the flavors to meld.

   ~5 min
7. 7

   Add broccolini and sliced red bell pepper to the curry. Cook for 3-4 minutes, or until vegetables are tender-crisp.

   ~4 min
8. 8

   Return the cooked chicken to the wok. Add the cooked rice noodles and toss gently to coat everything in the curry sauce. Heat through for 2 minutes.

   ~2 min
9. 9

   Serve immediately, garnished with fresh cilantro and lime wedges on the side.