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.