1. Sauté chicken cubes with salt, in 2 tsp oil until no longer pink. Remove chicken to a separate bowl. 2. Add remaining oil to the pan along with the ginger and sauté for 30 seconds. 3. Then add coconut milk, chicken broth, red pepper flakes, sugar and fish sauce. 4. Whisk in Thai red curry paste and peanut butter, bring to a simmer. 5. Add the sliced peppers and continue to simmer until tender. 6. Add the chicken cubes. 7. Cook the noodles (or rice) according to package directions and drain. 8. Add the cooked noodles to the chicken and sauce, heat through. 9. Sprinkle with minced cilantro. 10. If you want your sauce a little thicker or less "soupy", add 1/2 tsp cornstarch mixed in a little cold water to the sauce and stir well. ---------------------------------------------------------------------------
Nutrition
Ingredients
