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
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 