Red Curried Chicken Noodles

My, oh my.  Is this delicious.  I was sitting with Mike eeeeeearly one morning, reading the paper, while he ate his breakfast and came across this article.  Something about it really caught my eye, and I'm so glad I tried it.  Warmer temperatures are here and with them come the urge to try something new.

For an extra pop of color, I added some frozen, shelled edamame to the coconut milk and let it thaw while the milk simmered away.  And while I was at Mr. Chen's Chinese Emporium, I picked up several different types of curry paste.  I can't wait to stretch my Thai/Asian cooking muscles this summer.

Red Curry Chicken Noodles

Not in the mood for noodles? The curried chicken mixture also makes a killer sandwich, both warm and cold.

Start to finish: 20 minutes

Servings: 4

1 tablespoon olive oil
1 large yellow onion, diced
1 red bell pepper, cored and diced
1 14-ounce can coconut milk
1½ to 2½ tablespoons red curry paste (more or less to taste)
Meat from a 1½-pound rotisserie chicken
⅓ cup chopped fresh cilantro
1 lime, quartered

1 12-ounce package fresh fettuccine pasta

1. Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Drain and set aside.
2. Meanwhile, in a large sauté pan over medium-high heat, heat the olive oil. Add the onion and bell pepper, then sauté until tender, about 10 minutes. Add the coconut milk and red curry paste. Stir until the curry paste and coconut milk are smooth, then bring to a simmer.
3. Chop or pull the chicken meat into bite-size chunks, then add to the coconut milk mixture. Toss well to coat evenly. If the meat is cold, return to a simmer. Stir in the cilantro.
4. Serve the pasta topped with the chicken. Alternatively, add the drained pasta to the pan with the chicken and toss to mix. Just before serving, squeeze a bit of lime juice over each plate.

Image and recipe courtesy of The Clarion Ledger and The Food Network.