Curry Noodles with Chicken
Source of Recipe
Sunset Magazine
List of Ingredients
1 pound green beans
3/4 pound boned, skinned chicken breasts
8 to 9 ounces fresh fettuccine
1 can (14 oz.) coconut milk
1 tablespoon Thai red curry paste
1 1/2 teaspoons sugar
1 teaspoon rice vinegar
1 to 2 tablespoons Asian fish sauce (nuoc mam or nam pla)
Fresh basil or cilantro leaves (optional)
Recipe
1. In a covered 5- to 6-quart nonstick pan over high heat, bring 2 1/2 to 3 quarts water to a boil.
2. Meanwhile, rinse green beans; trim and discard ends, then cut beans into 2- to 3-inch lengths. Rinse chicken and pat dry; thinly slice crosswise into 1/8-inch-thick strips.
3. Stir fettuccine and beans into boiling water; cook, uncovered, until pasta is barely tender to bite, 2 to 3 minutes. Pour into a colander, rinse with hot water, and drain.
4. Rinse pan and set over medium heat. Stir in 1/4 cup coconut milk and curry paste. Add chicken; stir until no longer pink in the center (cut to test), about 3 minutes. Add remaining coconut milk, 1/4 cup water, sugar, vinegar, and 1 tablespoon fish sauce; mix.
5. Add pasta and beans to pan; mix until noodles are hot, about 2 minutes. Add more fish sauce if desired. Pour into a wide bowl. Sprinkle with basil leaves.
Per serving: 684 cal., 43% (297 cal.) from fat; 41 g protein; 33 g fat (26 g sat.); 59 g carbo (4 g fiber); 747 mg sodium; 121 mg chol.
YIELD: 3 Servings
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