INGREDIENTS
2 tbsp
cooking oil
2 cloves
garlic
1 tbsp
fresh ginger (grated)
2 tbsp
Thai red curry paste
1
small sweet potato (peeled and cubed)
2
chicken breasts (sliced into 1-2 inch pieces.)
3
russet potatoes (peeled and cubed)
1 cup
carrots (sliced)
1 cup
cauliflower florets (cut)
1
bunch baby bok choy (optional)
4 cups
chicken broth
12 oz
can coconut milk
1/2 tbsp
brown sugar
1/2 tbsp
fish sauce
3 1/2 oz
rice vermicelli noodles
1/2
red onion
1
lime
fresh cilantro
Sriracha