Thai Red Curry Slightly Twisted

Most people have this dish with some Jasmine rice, here is a different way to eat it and it is just as delicious.

Ingredients:

Chicken breast
Thai Red Curry Paste
Thick good quality coconut milk (if it is easy to shake around its not thick enough)
Korean Red Pepper Powder
Yellow Bell Pepper
Garlic
Fresh Thai Basil
Rice noodles
Shitake Mushrooms
Canola Oil
Sweet Onion

Step 1:
Cut up your chicken and place in a very hot wok with canola oil. You can also use a cast iron pan or stainless steel pan. If you do not have a wok get one and learn to use it, carbon steel is the best but you have to make sure you break it in. Stir fry the chicken with and add about 4 minced garlic cloves. Cook until half way done. Set to the side on a plate.

Step 2:
Cut up your bell pepper, onion, and mushrooms. Again place in a very hot pan stir fry for about 1 minute to get rid of any raw onion taste then add chicken back into the pan, add some more minced garlic about 2 cloves and stir fry on high heat for another minute. Reduce heat to medium wait until the pan is less hot and add your coconut milk cream first and then the coconut water from the bottom of the can to desired thickness, oh yeah forgot add the Korean pepper (just sprinkle it about the dish). Let cook on medium until chicken and veggies are cooked throughly. Your veggies should not be mushy but slightly crunchy. Turn off heat and let the food sit for about 2 minutes. Add a few leaves of Thai basil, mix well, and let cool.

Step 3:
Rice noodles are easy, do not boil them! Boil some water take it off the heat and add your rice noodle to the hot water. Let sit for about 6-8minutes or until the noodles are ready to eat. Some rice noodle packages will tell you how to prep them so look for that when you go buy them.