Thai Basil Chicken and Garlic Butter Noodles.
Ingredients
- 1 pound chicken breasts, thinly sliced
- 1 shallot, sliced
- 2 tablespoons yellow curry powder
- 1-2 teaspoons black pepper
- chili flakes
- 3 tablespoons ghee or extra virgin olive oil
- 2 tablespoons fish sauce or tamari (or use soy sauce)
- 2 teaspoons honey
- 1 bunch asparagus or broccoli, chopped
- 8 ounces rice noodles
- 3 tablespoons salted butter
- 4 cloves garlic, chopped
- 1 cup canned coconut milk
- 1/2 cup Thai or sweet basil
- sliced green onions + limes, for serving
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Instructions
- 1. Preheat the oven to 450° F.
- 2. On a baking sheet, mix the chicken with the shallots, curry powder, pepper, and chili flakes. Toss to coat, then add 2 tablespoons ghee/oil, fish sauce, and honey, and toss again. Arrange the chicken in an even layer. Arrange the asparagus to the side of the chicken and toss with 1 tablespoon ghee/oil. Season with salt and pepper.
- 3. Bake for 15-20 minutes, until the chicken is cooked. Then toss with the Thai basil.
- 4. Meanwhile, make the noodles. Melt the butter in a skillet set over medium heat. Add the garlic and a pinch of chili flakes. Cook until the garlic begins to caramelize and turn light golden brown, 1 to 2 minutes. Stir in the coconut milk and cook for 3-5 minutes, until warmed through. Season with salt. Remove from the heat and toss the noodles with the sauce.
- 5. To serve, divide the noodles among bowls and top with chicken and asparagus. Serve with additional basil, green onions, and limes. Enjoy!
Source
Original recipe: View Original