Thai Red Curry Noodle Soup
Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot. Add chicken to the stockpot and cook until golden, about 2-3 minutes. Stir in red curry paste and ginger until fragrant, about 1 minute. reduce heat and cook, stirring occasionally, until reduced, about 10 minutes. 1 red bell pepper, diced. 3 tablespoons red curry paste. 1 tablespoon olive oil 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch chunks Kosher salt and freshly ground black pepper, to taste 3 garlic cloves, minced 1 red bell pepper, diced 1 onion, diced 3 tablespoons red curry paste 1 tablespoon freshly grated ginger 6 cups low sodium chicken broth 1 (13
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