For the curry paste mixture:
- 4 tbsp Thai yellow curry paste
- 2 tbsp natural organic peanut butter
For the rest:
- 250g thick rice stick noodles
- 1 tbsp coconut oil
- 1 large clove minced garlic
- 1 tbsp finely minced or grated fresh ginger
- 4 cups small halved Brussels sprouts
- 2 x 15oz cans coconut milk
- 2/3 cup water (this will thin the sauce a bit, and note that it thickens as it cools)
- 1 red and 1 yellow bell pepper, sliced into thin strips
- 4 cups small broccoli florets
- 225g package sliced or halved white or cremini mushrooms
- 2 tbsp coconut aminos or low-sodium tamari
- 1 tbsp coconut palm sugar
- juice of 2 limes
- 660g pre-cooked shredded chicken
- chopped cilantro, torn basil, lime wedges and chopped peanuts, to garnish
- In a small bowl, mix together the yellow curry paste and peanut butter.
- Place a tall-rimmed skillet over high heat and melt the coconut oil for 1 minute.
- Stir fry the garlic and ginger in the coconut oil for 30s, then add the curry paste mixture, Brussels sprouts and 1 can of coconut milk. Stir gently to incorporate the paste into the coconut milk and let the milk come to a boil, about 5 minutes.
- Add the second can of coconut milk, water, peppers, broccoli and mushrooms. Again, bring the coconut milk to a boil – about 5 minutes.
- Stir in the tamari, coconut palm sugar, lime juice and chicken. Lower the heat, cover the pan with a lid and simmer for 10 minutes.
- Meanwhile, boil the rice stick noodles according to package directions. (This should take 6-7 minutes.) Strain and rinse with warm water, then distribute between bowls.
- Divide the curry over the noodles and garnish with fresh herbs, lime wedges, and peanuts if desired.