4 Ingredient Red Curry Chicken
2 tablespoons oil (I used coconut oil, but olive oil or vegetable oil will work)
1 lb boneless skinless chicken, cut into small cubes
1 (11 oz bottle) Thai Red Curry Sauce (I used Trader Joe's)
1 (14 oz can) Coconut Cream (Trader Joe's extra thick & rich)
1 (8 oz package) dried rice sticks vermicelli noodles
Top with chopped cilantro, green onions and red chili peppers, if desired)
Heat the oil in a large skillet on high heat.
Quickly brown the chicken cubes for 2 minutes on each side. Lower the heat to medium high and add the curry sauce and coconut cream. Let cook for 5 minutes.
While the chicken is cooking, boil the rice noodles according to the directions on the package (mine only took 3 minutes). Drain the noodles and set aside.
When the chicken is fully cooked (165° Fahrenheit), lower the heat to simmer. Add the rice noodles and let simmer for 5 minutes. Divide amongst bowls and top with toppings, if desired. Serve immediately and Enjoy!