Recipe on the Back Season 2 Ep 3: Thai Style Red Curry Chicken & Noodles

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a great plant-based alternative, while chicken thighs are more economical.

Preheat a pot.

Slice an onion by chopping off both ends, peeling it, and then slicing it.

Add a drizzle of oil to the heated pot and then add the sliced onions.

Chop 3-4 medium-sized garlic cloves and add them to the pot with the onions.

Grate about a tablespoon of ginger into the pot with a microplane.

Slice one red bell pepper thinly and add it to the pot.

Dice boneless skinless chicken thighs and add them to the pot.

Add 2 tablespoons of red curry paste to the pot and stir it in.

Pour in a box of chicken broth and a can of coconut milk into the pot.

Add a tablespoon of soy sauce, season with salt and pepper, cover, and simmer for 15-20 minutes.

Cook the rice noodles according to package directions by adding them to a bowl and pouring hot water over them, then cover with plastic wrap and let sit for 4 minutes.

Drain and rinse the softened noodles.

Prepare garnishes by slicing scallions, fresh lime, and roughly chopping fresh cilantro.

Season the garnishes lightly with salt and pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens