Coconut Curry Chicken & Noodles

1: Cook rice noodles according to packaging instructions.

2: Melt coconut oil in a large skillet over medium high heat.

3: Season chicken generously with salt then add to your hot pan.

4: Sear chicken on both sides, about 5 minutes per side, then remove from pan and set aside.

5: Add zucchini and bell pepper to pan and saute until zucchini are lightly charred, about 3-5 minutes.

6: Add in curry paste and half of a can of coconut milk and whisk well until sauce is smooth.

7: Gradually add in the remainder of the coconut milk while whisking.

8: Stir in fish sauce, lime juice, and honey and whisk well.

9: Return chicken to pan and bring to a simmer. Allow chicken to finish cooking in sauce for 10 minutes longer.

10: Turn off heat and stir in basil.

11: Serve over a bed of rice noodles and garnish with cilantro, green onion, jalapeno, and a lime wedge.