Ingredients:

1-13.5 oz can Coconut Milk
1 tablespoon Red Curry Paste
1 bunch scallions (green onions), cut into 1/2″ pieces
1 1/2 lbs boneless skinless chicken breast, cut into 1/2″ pieces
1/2 box (8 oz) Rice Noodles, any width
Optional: 3 Tbsp chopped cilantro, lime wedges for garnish

Methods:

1. Put a large pot of salted water on the stove to boil.
2. In a large skillet or Dutch oven over medium high heat,mix a small amount of Coconut Milk and Red Curry Paste. Stir until Red Curry Paste is completely dissolved.
3. Add remaining Coconut Milk. Boil gently for 5 – 6 minutes.
4. Add scallions and chicken. Cook for 5 – 6 minutes, stirring frequently, or until the chicken is cooked through.
5. Mix in cilantro. Cover.Remove from heat and set aside.
6. In salted boiling water,prepare Rice Noodles according to the directions on the box for pasta. Rice Noodles are best al dente (tender but firm).
7. Pour drained Rice Noodles onto a platter. Top with curried chicken! Garnish with lime wedges if desired.