Thai Coconut Curry Chicken

(2 Servings) 4 servings

• Wash and dry all vegetables. Peel and mince ginger and garlic. Slice the green onions, separating the whites from the greens. Peel carrots and then cut in ½ lengthwise and then into thin slices making half-moon shapes. Open and drain the can of water chestnuts. Pick basil leaves and if very large cut into 1-inch pieces. Pick cilantro leaves as well. Place a large pot of water on stove over high heat for a later step.
• In large pot, heat a hefty drizzle of oil over medium-high heat. Once hot, add the chicken thigh meat and stir. Let cook for about 2-3 minutes and then stir again. After 2 more minutes, add the garlic, ginger, white part of onions, carrots, drained water chestnuts, and continue to cook. After about 2-3 minutes add snow peas and cook for additional 1 minute. Add the prepared coconut curry sauce and bring to a simmer.
• Meanwhile, add the rice noodles to the simmering water and cook for about 5 minutes. Drain the water from the noodles and add them to the pot with the curried chicken. Bring the mixture to a simmer and fold in green part of onions, cilantro and basil.
• Divy up the Thai Coconut Green Curry Chicken amongst serving dishes. Serve & Enjoy!