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Thai Red Curry with Chicken and Green Beans

May 15, 2013 by Kristin

1/2 package of brown rice noodles

2 tbsp. of vegtable oil

1/4 cup of thair red curry paste

3 cups of water

1 can of coconut milk

14 oz. of almond milk

1/4 cup of truvia

1/4 cup of fish sauce

1/2 tsp. crushed red peppers

3/4 pounds of green beans

1 pound of cut chicken

1 large sprig basil

 

redcurrychicken

 

1. In a pot, heat of medium heat until its warm, add the thai red curry paste and cook for 2 minutes.

2. Stir in 3 cups of water, coconut milk, almond milk, truvia, fish sauce and crushed red peppers until it come to a simmer.

3. Add noodles and beans to the mixture and cook for another 5 minutes or until the noodles are soft.

4. Add chicken pieces and basil sprig and cook until the chicken is done.

I got this recipe from Rachel Ray but I wanted to make it healthier, so I added the brown rice noodles, switched out the brown sugar for truvia, and only used one can of coconut milk instead of 2 and it tasted great :)

 

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