Curry Noodle Bake

• 1 can of coconut milk

• 3 cloves garlic, grated

• 1 heaping tablespoon red curry paste

• 1/4 cup soy sauce

• 1/4 cup brown or coconut sugar

• Juice of 2 limes

• 1 teaspoon salt

• 1 package of rice noodles (8 oz.)

• 1 red pepper, seeded and sliced

• 1 onion, thinly sliced

• 2 lb of boneless chicken thighs, diced OR 2 lb salmon, skin removed and diced

• 3 cups of broth

• 1 cup broccoli

• Serve with limes, sesame seeds, and cilantro

1. Add your coconut milk, garlic, curry paste, soy sauce. sugar, lime juice and salt to an oven proof baking dish.

2. Place your noodles at the bottom of the pan and then add in your pepper and onions.

3. If you are using chicken add in the cubes now. Pour the broth over the chicken and noodles and ensure the chicken and noodles are submerged.

4. Bake uncovered at 425 F for 30 minutes.

5. Toss and then add the broccoli and a drizzle of olive oil and pinch of salt. If you are adding salmon, add it now.

6. Return to the oven for 15 minutes.

7. Remove from the oven and top with sesame seeds, lime juice and cilantro.