Chicken Red Curry With Glass Noodles Recipe by HᴜJᴇɴ🍵🍃
Cooking Instructions 1 Soak the glass noodles in water until they begin to soften. Drain the water and cut the noodles into shorter lengths as desired. 2 Pound the garlic and fingerroot together until fine, then add the red curry paste and pound again until well combined. Transfer the mixture to a pot. 3 Place the pot over low heat. Stir-fry the mixture until fragrant, gradually adding coconut milk to prevent burning. 4 Add the chicken pieces and stir-fry until the chicken is partially cooked. Add water (amount as desired), increase to high heat, cover the pot, and bring to a boil. 5 Once the curry is boiling, add the fresh red and green chili peppers, followed by the glass noodles. Stir to combine and cook until the noodles are done. Add sugar, fish sauce, and salt. Stir well and taste to adjust seasoning. 6 When the flavor is to your liking, add the Thai basil leaves, turn off the heat immediately, and gently stir until the basil wilts. Serve hot. 1 Soak the glass noodles in water until they begin to soften. Drain the water and cut the noodles into shorter lengths as desired. 1 Soak the glass noodles in water until they begin to soften. Drain the water and cut the noodles into shorter lengths as desired. 2 Pound the garlic and fingerroot together until fine, then add the red curry paste and pound again until well combined. Transfer the mixture to a pot. 2 Pound the garlic and fingerroot together until fine, then add the red curry paste and pound again until well combined. Transfer the mixture to a pot. 3 Place the pot over low heat. Stir-fry the mixture until fragrant, gradually adding coconut milk to prevent burning. 3 Place the pot over low heat. Stir-fry the mixture until fragrant, gradually adding coconut milk to prevent burning. 4 Add the chicken pieces and stir-fry until the chicken is partially cooked. Add water (amount as desired), increase to high heat, cover the pot, and bring to a boil. 4 Add the chicken pieces and stir-fry until the chicken is partially cooked. Add water (amount as desired), increase to high heat, cover the pot, and bring to a boil. 5 Once the curry is boiling, add the fresh red and green chili peppers, followed by the glass noodles. Stir to combine and cook until the noodles are done. Add sugar, fish sauce, and salt. Stir well and taste to adjust seasoning. 5 Once the curry is boiling, add the fresh red and green chili peppers, followed by the glass noodles. Stir to combine and cook until the noodles are done. Add sugar, fish sauce, and salt. Stir well and taste to adjust seasoning. 6 When the flavor is to your liking, add the Thai basil leaves, turn off the heat immediately, and gently stir until the basil wilts. Serve hot. 6 When the flavor is to your liking, add the Thai basil leaves, turn off the heat immediately, and gently stir until the basil wilts. Serve hot. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Glazed Lemon Cookies Creamed Spinach and Mushrooms Taco Tater Tot Casserole Bacon-wrapped meatloaf bombs! Winter Health in a pot: vegan bean minestrone Glazed Lemon Cookies Creamed Spinach and Mushrooms Taco Tater Tot Casserole Bacon-wrapped meatloaf bombs! Winter Health in a pot: vegan bean minestrone Fish Curry Noodles Omelette Creamed Spinach and Mushrooms Winter special cauliflower with potato dry sabzi Gujarati curry Asian Style Mixed Meat & Tofu Mince Daal Palak Eggplant (Aubergine) Stew 🍲 Glazed Lemon Cookies Mix vegetable Fish Curry Noodles Omelette Creamed Spinach and Mushrooms Winter special cauliflower with potato dry sabzi Gujarati curry Asian Style Mixed Meat & Tofu Mince Daal Palak Eggplant (Aubergine) Stew 🍲 Glazed Lemon Cookies Mix vegetable