Red Coconut Curry Noodles

I was a little nervous to try something new, but even I did ok with this one. And we substituted the chicken with tofu. Nate says this is his new favorite meal, if that tells you anything. I will warn you, though, it's probably too spicy for kids. and it makes quite a bit, so make it when you're having guests!

wow, the picture really doesn't do justice to how wonderful this one was.

ingredients:

• 2 boneless, skinless chicken breasts
• 1 T. oil
• 2 cans coconut milk
• 1 T. red curry paste
• 1 T. freshly grated ginger
• 1 T. chopped fresh cilantro
• 1/4 c. sweet Thai chili sauce
• 2 1/4 c. chicken broth
• 1 pkg (13.5 oz) rice noodles (I used the ones from Trader Joe's)
• 1 yellow onion, sliced into thin half moons
• 2 red peppers, cored and sliced thinly
• 1 c. broccoli slaw or thinly sliced matchstick carrots
• 1 tsp. salt to taste

In large pot over med. heat use cream from top of cans of coconut as the fat for cooking curry paste and ginger (if using lite coconut, there won't be cream, so use oil). Let simmer, stirring constantly, for 1 min.

Add chicken (or tofu) and onions. Cook, stirring constantly, about 5-6 min. or until chicken is no longer pink. Add coconut milk, sweet Thai chili sauce, cilantro, chicken broth. Bring to a simmer.

Add the red peppers, broccoli slaw (or carrots), rice noodles and salt. Simmer, stirring occasionally, about 5-8 min. The noodles will thicken and plump as they absorb the liquid. Mixture will be slightly soupy when noodles are finished cooking.

Take pot off the heat and let sit about 5 min. The mixture will continue to thicken. Garnish with more cilantro if desired.