Grown Up Hawaiian Haystacks
2 cups cooked, shredded chicken
2 tablespoons flour
2 tablespoons yellow curry paste (look for it in the asian cooking aisle)
2 tablespoons brown sugar
1 can coconut milk
4 cups cooked rice
chow mein noodles
1 tomato, diced
3 green onions, diced
1 handful cilantro, roughly chopped
1/2 cup toasted coconut
1/2 cup matchstick carrots
1/2 cup toasted slivered almonds
1/2 cup sliced olives
1/2 cup diced pineapple chunks
2 tablespoons flour
2 tablespoons yellow curry paste (look for it in the asian cooking aisle)
2 tablespoons brown sugar
1 can coconut milk
4 cups cooked rice
chow mein noodles
1 tomato, diced
3 green onions, diced
1 handful cilantro, roughly chopped
1/2 cup toasted coconut
1/2 cup matchstick carrots
1/2 cup toasted slivered almonds
1/2 cup sliced olives
1/2 cup diced pineapple chunks
Directions
In a medium saucepan over medium heat, add cooked chicken and sprinkle flour all over and give a stir for even coating. Add in curry paste, followed by the brown sugar and coconut milk. Stir until well combined and bring to a simmer. Keep warm until serving.
In a medium saucepan over medium heat, add cooked chicken and sprinkle flour all over and give a stir for even coating. Add in curry paste, followed by the brown sugar and coconut milk. Stir until well combined and bring to a simmer. Keep warm until serving.
To make individual servings, place a layer of chow mein noodles topped with one cup of cooked rice. Top with chicken gravy and any desired toppings. Serve immediately!
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