Description
A easy to make, filling and warming curry!
Ingredients
- 3 bulbs Shallots
- ¼ cups Olive Oil
- 3 whole Chicken Breasts
- 1 can (13 1/2 Oz. Size) Coconut Milk
- 3 Tablespoons Red Curry Paste
- 1 bunch (about 1 To 2 Lb. Size) String Beans, Rinsed And Ends Trimmed
- ¼ cups Chopped Cilantro
- 5 whole Scallions, Thinly Sliced, White Ends And Green Tops Separated
- 1 package (14 Oz. Size) Rice Noodles
Preparation
Mince shallots and saute in a wok or sauce pan with coating of olive oil.
Cut chicken into thin strips. Add to pan and cook on both sides until lightly browned. Add coconut milk and curry paste. Stir to mix.
Add green beans to curry mixture. Reserve the sliced green tops of scallions and a bit of chopped cilantro for garnish. Add the sliced white ends of scallions and the remaining chopped cilantro to the curry. Simmer approximately 20 minutes or until chicken is cooked through and string beans have softened.
Cook rice noodles according to package directions.
Serve curry over rice noodles. Garnish dish with reserved cilantro and green tops of scallions.
