Tuesday, August 31, 2010

Coconut-Peant Thai Chicken with Rice Noodles

6-8 boneless skinless chicken thighs
oil to coat the pan
1 can coconut milk
3 oz water
2 T curry paste
2-4 T peanut butter
2-4 T fish sauce
1 red pepper
1/2 medium yellow onion
1/2 lb frozen french green beans
1 package of rice noodles, boiled for 2 minutes and then left to soak for 10+ minutes

brown chicken in oil
add all remaining ingredients except rice noodles and simmer, stirring often until chicken is cooked through and vegetables are tender
serve over cooked rice noodles
serve with Sriracha rooster sauce for the braver diners 

5 STAR rating from the whole family

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