Not-At-All-Spicy Thai Red Curry with Lime

Not-At-All Spicy Thai Red Curry with Lime

Ingredients:

- 2 Large Chicken Breasts, Butterflied

- Olive Oil

- 3 Cloves of Garlic, Minced

- 1 Bell Pepper, Diced (I used a green pepper because thats all I had on hand but a red, orange or yellow pepper would lend good flavor as well!)

- 1 Red Onion, Diced

- 3 Tablespoons of Thai Red Curry Paste

- 6 Cups of Chicken Stock

- 1 Regular Sized Can of Coconut Milk

- 3 Bundles of Japanese Udon Noodles

- 1 Tablespoon of Fish Sauce

- 2 Teaspoons of Brown Sugar

For Garnishing:

- Green Onion, Diced

- Fresh Basil Leaves, Finely Sliced

- Fresh Cilantro, Roughly Chopped

- Limes. All of the Limes.

Directions:

1. Season your chicken with salt and pepper to taste.

2. Over medium high heat in your dutch oven, using a thin layer of oil, sear off your butterflied chicken breasts until they are cooked through and good and brown on the outside. When the chicken is done cooking, set to the side. You'll want all the good brown bits that are left in the bottom of your dutch oven so don't scrape those out yet!

3. While your dutch oven is still good and hot, add your garlic, onion and bell pepper. Let cook for 2-3 minutes, stirring occasionally.

4. Once your onions start to soften, add in your curry paste and stir to coat all of the vegetables. Let this mixture cook for another minute or so.

5. Add your chicken stock and coconut milk. Make sure to scrape all the good bits up off the bottom of your pan now if they haven't already started to release.

6. Bring to a rolling boil and then lower the temperature and let simmer for at least 15 minutes.

7. Once your broth has started to reduce, add in your fish sauce and brown sugar. Continue to stir periodically to make sure everything has incorporated.

8. After about 20 full minutes of simmering, add in your noodles and let them cook in the broth. While your noodles are cooking, get all of you garnishes chopped up and roll your limes to make sure they are super juicy.

9. Serve into bowls, top with chicken, green onions, basil, and a large pile of cilantro. Right before you sit down to eat. Squeeze about half a lime's worth of juice over the bowl. (Trust me when I say, heavy-handing the lime juice and the cilantro will do you a lot of flavor favors here!)

10. Grab a spoon and dig right in!