Ingredients and Weight:
- Chicken breast, boneless, skinless: 2 lbs
- Spaghetti noodles: 1 lb
- Vegetable oil: 2 Tbsp
- Onion, chopped: 1 medium
- Garlic, minced: 3 cloves
- Ginger, minced: 1 Tbsp
- Thai red curry paste: 2 Tbsp
- Coconut milk: 1 can (13.5 oz)
- Chicken broth: 1 cup
- Soy sauce: 1/4 cup
- Brown sugar: 1/4 cup
- Red bell pepper, chopped: 1
- Green bell pepper, chopped: 1
- Snap peas, trimmed: 1 cup
- Cilantro, chopped: 1/2 cup
Preparation Time:
15 minutes
Cooking Time:
30-35 minutes
Difficulty Level:
2 (Easy-Medium)
Preparation Method Steps:
- Cook the spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti noodles and cook according to package directions. Drain and set aside.
- Marinate the chicken: In a medium bowl, combine the chicken breast with the soy sauce and brown sugar. Marinate for at least 15 minutes.
- Sauté the vegetables: Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, and ginger. Cook until softened, about 3 minutes. Stir in the red curry paste and cook for 1 minute more.
- Add the liquids: Add the coconut milk and chicken broth to the skillet. Bring to a simmer.
- Pan-sear the chicken: Remove the chicken from the marinade and discard the marinade. Add the chicken to the skillet and pan-sear for 5-7 minutes per side, or until cooked through.
- Combine all ingredients: Add the spaghetti noodles, red bell pepper, green bell pepper, and snap peas to the skillet. Toss to combine.
- Cook until heated through: Continue cooking for 5-7 minutes more, or until the vegetables are tender and the spaghetti is heated through.
- Garnish and serve: Stir in the cilantro and serve immediately.
Nutritional Information:
- Calories: 450 per serving
- Fat: 15g
- Carbohydrates: 60g
- Protein: 30g
- Fiber: 5g
Dish Characteristics:
- Bold and flavorful with a blend of Thai and American flavors
- Creamy and aromatic with the addition of coconut milk
- Colorful and visually appealing with a variety of vegetables
User Comments:
- "This is a perfect dish for a weeknight dinner. It's quick and easy to make, and it's delicious."
- "The combination of flavors is amazing. It's a little bit spicy, a little bit sweet, and a lot of savory."
- "I love the addition of snap peas to this dish. They add a nice crunch and freshness."
Special Precautions and Tips:
- If you don't have red curry paste, you can substitute with yellow or green curry paste.
- Adjust the amount of soy sauce and brown sugar to taste.
- If the dish is too thick, add a splash of water or chicken broth.
- Serve with additional cilantro, lime wedges, and Sriracha sauce for garnish and extra flavor.
