This is a delicious, quick and easy skillet dinner. (I have used this technique for Shrimp as well. Just cut the cooking time down as the shrimp will finish off much faster than chicken.) You can adjust the amount of curry you use if you like it spicier.
Serves 6
1 package (14-ounce) rice noodles
6 boneless, skinless chicken breasts (about 4 ounces each)
2 tablespoons olive oil
2 tablespoons curry powder
1 small red bell pepper, deseeded and cut into thin strips
2 medium green onions, diagonally sliced
2 cloves garlic, minced
1 can (13.5 oz.) unsweetened coconut milk
1 can (8 oz.) pineapple chunks in juice, drained
2 tablespoons fresh lime juice
3 tablespoons thinly sliced fresh basil leaves
Cook the noodles according to the package directions. Drain. Keep warm.
Cut the chicken into 1-inch pieces. Heat the oil in a large nonstick skillet over medium heat. Add the chicken and curry powder. Cook, stirring occasionally, until the chicken is browned, 2–3 minutes. Transfer the chicken to a bowl. Set aside.
Add the bell pepper to the skillet. Stir-fry until the bell pepper is crisp-tender, about 2 minutes. Add the onions and garlic. Stir-fry for 1 minute longer. Add the coconut milk, pineapple and lime juice. Reduce heat to medium-low.
Return the browned chicken to the skillet. Cook, stirring frequently, until the sauce is slightly thickened and the chicken is cooked through, about 8 minutes more.
