Ingredients
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16 ounces angel hair pasta or 16 ounces spaghettini, uncooked
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2 tablespoons peanut oil
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16 ounces boneless skinless chicken breasts, cut into bite sized pieces
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1 cup light coconut milk (NOT Coco Lopez) or 1 cup regular unsweetened coconut milk (NOT Coco Lopez)
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1/4 cup creamy smooth cashew butter or 1/4 cup peanut butter
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1 tablespoon soy sauce
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1 tablespoon fish sauce (or soy sauce if you prefer)
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3 garlic cloves, minced
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1/2 teaspoon mild curry powder
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1 tablespoon brown sugar or 1 tablespoon palm sugar
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1 red bell pepper, chopped
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10 -12 scallions, sliced
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2 tablespoons fresh basil, chopped
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1 lime
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1/2 cup roasted cashews, chopped
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1/2 cup toasted coconut
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1/2 cup chopped fresh cilantro
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6 hot Thai chiles, minced
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1/2 teaspoon red cayenne pepper
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4 cups baby portabella mushrooms, sliced (crimini)
Instructions
- Heat water for noodles and cook pasta 6-8 minutes (stir-fryable) or according to package directions.
- Drain noodles, rinse under cool water and allow to drain; cut into smaller pieces if desired.
- Meanwhile, toast coconut if necessary.
- Using a whisk, mix together ingredients for sauce: coconut milk, peanut butter, soy sauce, fish sauce, garlic, curry powder, brown sugar, and cayenne pepper.
- Heat oil in large pan until almost smoking.
- Add chicken and stir-fry until almost done and nicely browned.
- Add bell pepper and cook 1-2 minutes.
- Add mushrooms and cook until they are tender.
- Add chopped scallions, basil, and the juice of the lime and cook briefly.
- Stir in sauce mixture and allow to heat.
- Add cooked noodles and chopped cilantro and toss until thoroughly coated.
- Allow to heat through then remove from heat.
- Serve garnished with toasted coconut, chopped cashews, and minced chiles.