09 09
YIELD
4 servings
ACTIVE
10 minutes
TOTAL
15 minutes
4 SCALLIONS
½ RED BELL PEPPER
1 LB CHICKEN TENDERS
1 CAN (14 OZ) LIGHT COCONUT MILK
½ CUP WATER
1 TBSP EACH GREEN CURRY PASTE AND FISH SAUCE (SEE NOTE)
½ A 16-OZ BOX RICE NOODLES 2 TSP OIL
2 CUPS SHREDDED CARROTS
CUP MINT LEAVES
LIME WEDGES
Bring 4 cups water to a boil in a 12-in. deep-sided skillet. Meanwhile, slice scallions and red pepper. Cut each chicken tender crosswise in thirds.
Whisk coconut milk, ½ cup water, curry paste and fish sauce in bowl until blended.
Add noodles to boiling water; cook as package directs.
Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Sauté chicken, red pepper and carrots 5 minutes or until cooked through. Add coconut milk mixture; simmer 2 minutes and remove from heat.
Add scallions and mint leaves. Drain noodles. Spoon some noodles into each bowl; ladle chicken mixture with broth on top. Serve with lime wedges.
CALORIES 483 TOTAL FAT 13G SATURATED FAT 6G CHOLESTEROL 66MG SODIUM 594MG
TOTAL CARBOHYDRATES 58G DIETARY FIBER 4G PROTEIN 30G
