Ingredients:

  • 2 tbsp neutral oil
  • 3 tbsp Thai red curry paste
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp fresh lime juice
  • 8 oz wide rice noodles, soaked
  • 1 cup red bell pepper, thinly sliced
  • 2 cups fresh baby spinach
  • 1 lb chicken breast, thinly sliced
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp chopped green onions
  • 1 tsp red chili flakes

Instructions:

  1. Heat the neutral oil in a 12-inch deep skillet over medium heat. Add the sliced chicken breast and sear until the edges are opaque.
  2. Stir in the red curry paste, minced garlic, and grated ginger. Sauté for 1–2 minutes until the paste is fragrant and turns a deep mahogany-red.
  3. Pour in the full-fat coconut milk, soy sauce, and brown sugar. Stir constantly with a whisk or spatula to ensure the curry paste is fully integrated. Bring to a gentle simmer for 3–4 minutes until the sauce slightly reduces.
  4. Add the sliced red bell peppers and soaked rice noodles. Fold gently for 2–3 minutes until the noodles are tender and have absorbed the sauce.
  5. Stir in the baby spinach and lime juice at the very last second. Remove from heat immediately once the spinach wilts to maintain color.
  6. Garnish with chopped cilantro, green onions, and red chili flakes before serving.