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Categories:
green curry fresh ginger fish sauce light coconut milk dark meat chicken chicken breast lime juice sesame oil baby bok choy red bell pepper garlic rice noodles cilantro lime wedges
Viewed: 90 - Published at: 7 years agoIngredients
- 2 tablespoons green curry paste
- 1 tablespoon grated peeled fresh ginger
- 2 teaspoons fish sauce
- 1 (14-ounce) can light coconut milk
- 3/4 cup shredded dark meat chicken
- 1/2 cup shredded chicken breast
- 1 tablespoon lime juice
- 1 tablespoon sesame oil
- 3 cups sliced baby bok choy
- 1 cup sliced red bell pepper
- 1 garlic clove, minced
- 5 ounces uncooked wide brown rice noodles
- 1/2 cup cilantro leaves
- 4 lime wedges
Method
- Combine first 4 ingredients in a saucepan over medium-high heat. Bring to a boil; reduce heat, and simmer 15 minutes. Stir in chicken; cook 5 minutes. Remove pan from heat; stir in lime juice. Heat oil in a skillet over medium-high heat. Add bok choy and bell pepper; saute 2 minutes. Add garlic; cook 30 seconds. Prepare rice noodles according to the package directions; drain. Divide noodles evenly among 4 bowls; top each with 1/2 cup chicken mixture and 1/2 cup vegetables. Sprinkle with cilantro, and serve with lime wedges.
