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1 Tbsp olive oil
1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch chunks
Salt and freshly ground black pepper, garlic powder, to taste
3 garlic cloves, minced
1 red bell pepper, diced
1 head of broccoli flowers, broken into little flowers
1 onion, diced
3 Tbsps red curry paste
1 tablespoon freshly grated ginger (or Trader Joes frozen cubes)
6 cups low sodium chicken broth
1 (13.5-ounce) can coconut milk
1/2 (8-ounce) package rice noodles, soba noodles, or even capellini will work
1 Tbsp fish sauce (If you don’t have, you can skip, still tastes delicious)
2 tsp brown sugar
2 cups cleaned spinach or kale
3 green onions, thinly sliced
1/2 cup chopped fresh cilantro leaves
1/4 cup chopped fresh basil leaves
2 Tbsp freshly squeezed lime juice


Prep/Cook: 35 mins

Heat olive oil in a large pot on medium. Season cubed chicken with salt and pepper, garlic powder. Add chicken to the pot and cook until golden and set aside. (if you have already cooked chicken, skip this step)

Add garlic, bell pepper, onion, broccoli. Cook, stirring gently until tender.
Stir in red curry paste and ginger (we use the cubes from Trader Joes), 1 minute

Stir in chicken broth and coconut milk, getting any bits off the bottom of the pot

Place chicken (already cooked). Bring all to a boil and reduce and simmer 10 minutes

Add rice noodles, fish sauce and brown sugar and bring heat to medium for 5 minutes

Add in spinach or kale (or both), can never have enough greens in our opinion, green onions, cilantro, basil, lime juice and season with salt and pepper

Place into big deep bowls and top with a lime garnish and some fresh scallions

Serve immediately