Thai Coconut Chicken Pasta

Instructions

1. 1

   Slice the boneless chicken thighs into bite-sized pieces and set aside.

2. 2

   Peel and julienne the carrots. Roughly chop the fresh cilantro.

3. 3

   Cook the rice noodles according to the package instructions. Drain and set aside.

4. 4

   In a large skillet or wok, heat a tablespoon of oil over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.

5. 5

   In the same skillet, add the Thai red curry paste and cook for 1 minute until fragrant.

6. 6

   Pour in the coconut milk, fish sauce, and brown sugar. Stir well to combine and bring to a gentle simmer.

7. 7

   Add the cooked chicken and carrots to the skillet. Simmer for 3-4 minutes until the carrots are just tender and the chicken is coated in the sauce.

8. 8

   Add the cooked rice noodles to the skillet and toss everything together until the noodles are well coated with the sauce.

9. 9

   Remove from heat and stir in most of the chopped cilantro, reserving some for garnish.

10. 10

    Serve the Thai Coconut Chicken Pasta hot, garnished with the remaining cilantro.