This curry and coconut noodle dish is incredibly flavorful and will be on your table faster than you can order take out!
Ingredients
2 teaspoons sesame oil, divided
4 chicken tenders, cut in bite-sized pieces
½ pound shrimp, peeled, deveined and tails removed
2 cups sliced red bell pepper
1 cup chopped snow peas
2 cups chopped baby corn
2 cups sliced shitake mushrooms
1 medium onion, sliced
2 garlic cloves, minced
1 2 inch piece of ginger, peeled and minced
2 tablespoons red curry paste
3 teaspoons rice vinegar
1 13.5 ounce can coconut milk
¾ teaspoon kosher salt
¼ cup chicken stock
2 teaspoons cornstarch
2 serrano peppers, thinly sliced (for less heat, remove seeds and ribs or for even less heat, use just one pepper)
12 ounces brown rice noodles, whole-wheat spaghetti, udon or buckwheat noodles
Instructions
In a large non-stick skillet, heat one teaspoon sesame oil over a medium-high heat. Add chicken and shrimp, cook until chicken is brown on both sides and shrimp is pink and opaque. Remove from pan, set aside.
Add peppers, snow peas, baby corn, mushrooms, onion, garlic and ginger. Saute until slightly softened, about 4-5 minutes. Use a wooden spoon to frequently stir the veggies, ensuring they don't burn.
Add red curry paste, stir until combined, cook for one minute.
Add rice vinegar, coconut milk and salt. Stir to combine.
In a small bowl whisk cornstarch and chicken stock together. (You could also use water if you don't have chicken stock). Slowly stir into curry and coconut milk mixture. Add sliced peppers.
Bring mixture to a boil and reduce to a simmer until thicken, about five minutes.
Cook noodles as directed, be careful to not overcook.
Once the sauce has thickened, add the noodles. Toss until completely coated in the sauce. Add chicken and shrimp back in. Season to taste with salt and pepper.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/combination-red-curry-coconut-noodles/