Need a quick and easy dinner recipe? You've found it! This yummy chicken skillet recipe is ready in just 30 minutes and is loaded with flavor thanks to a mix of veggies, coconut milk, and curry paste.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Soak rice noodles according to package directions; drain.

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  • In a 12-inch skillet, cook chicken in hot oil over medium heat for 8 to 10 minutes or until chicken is longer pink, adding stir-fry vegetables for the last 4 minutes of cooking. Remove chicken mixture from skillet.

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  • In the same skillet, combine coconut milk, water, sugar, fish sauce, curry paste, salt, and black pepper. Bring to boiling. Stir in rice noodles and chicken mixture. Return to boiling; reduce heat. Simmer, uncovered, about 2 minutes or until noodles are tender but still firm and sauce is thickened. Sprinkle with basil. Makes 6 servings.

Nutrition Facts

386 calories; 10 g total fat; 3 g saturated fat; 2 g polyunsaturated fat; 3 g monounsaturated fat; 66 mg cholesterol; 529 mg sodium. 258 mg potassium; 42 g carbohydrates; 2 g fiber; 5 g sugar; 28 g protein; 0 g trans fatty acid; 1263 IU vitamin a; 6 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 10 mg niacin equivalents; 1 mg vitamin b6; 8 mcg folate; 0 mcg vitamin b12; 40 mg calcium; 2 mg iron;

Reviews (1)

29 Ratings
  • 5 star values: 9
  • 4 star values: 7
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 4
Rating: 4 stars
02/07/2017
This recipe was a great base, but I did make a few changes. I used 1 TBS of curry paste and half broth/half water for a little more flavor. I thickened the sauce a bit with cornstarch as well. I topped each bowl with toasted coconut, red chili flakes and some peanuts for crunch. I always leave meat out until the very end (after cooking it) so that it doesn't get tough. There's definitely flexibility here too which is nice - this time I used pork and green curry paste but can certainly use any other meat or curry paste.