Coconut Curry Chicken & Noodle Stir-Fry

🥘 Ingredients

• black pepper
  1 pinch
• chopped chicken breast
  2 packs
• cilantro
  ¼ cup
• coconut milk
  1 can
• cooking oil
  1 tbsp
• curry powder
  1 tsp
• fish sauce
  1 tbsp
• garlic-ginger scallion paste
  1 tbsp
• green bell pepper
  1 unit
• lime
  1 unit
• onion
  1 unit
• peanuts
  ¼ cup
• ramen noodles
  2 packs
• salt
  1 pinch
• sweet thai chili sauce
  2 tbsp

🍳 Cookware

• medium pot
• large pan

1. 

   1

   green bell pepper fish sauce chopped chicken breast sweet thai chili sauce onion curry powder garlic-ginger scallion paste coconut milk lime ramen noodles cilantro peanuts cooking oil salt black pepper

   green bell pepper: 1 unit, fish sauce: 1 tbsp, chopped chicken breast: 2 packs, sweet thai chili sauce: 2 tbsp, onion: 1 unit, curry powder: 1 tsp, garlic-ginger scallion paste: 1 tbsp, coconut milk: 1 can, lime: 1 unit, ramen noodles: 2 packs, cilantro: ¼ cup, peanuts: ¼ cup, cooking oil: 1 tbsp, salt: 1 pinch, black pepper: 1 pinch
2. 

   2

   Bring a medium pot of salted water to a boil. Wash and dry all produce. Halve, peel, and finely dice onion. Core, deseed, and slice green bell pepper into thin strips. Quarter lime. Roughly chop cilantro. Crush peanuts roughly.
3. 

   3

   Once water is boiling, add ramen noodles to the pot. Cook, stirring occasionally, until tender ⏱️ 2 minutes . Drain well and set aside.
4. 

   4

   Open package of chopped chicken breast and drain off any excess liquid. Season with salt and black pepper.
5. 

   5

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through ⏱️ 5 minutes . Transfer chicken to a bowl.
6. 

   6

   In the same pan, add onion and bell pepper. Cook, stirring occasionally, until veggies are browned and tender ⏱️ 4 minutes .
7. 7

   Stir in garlic-ginger scallion paste and curry powder; cook until fragrant ⏱️ 30 seconds . Return chicken to the pan. Stir in coconut milk, fish sauce, and sweet thai chili sauce. Simmer until sauce thickens slightly ⏱️ 3 minutes .
8. 8

   Stir noodles into pan with curry chicken. If needed, stir in splashes of water until everything is thoroughly coated in sauce.
9. 9

   Divide stir-fry between bowls. Top with cilantro, peanuts, and a squeeze of lime juice. Serve with any remaining lime wedges on the side.