This rich Thai curry is a healthy take on a much loved comfort food. Using red curry paste, galangal, ginger, white pepper, and garlic, it has a full-bodied and authentic flavor that will leave you feeling satisfied.
Cook mung beans per instructions on the box. Set aside.
Core your bell pepper and cut into strips. Peel then slice the eggplant into 1 inch cubes.
Heat a large skillet on medium heat and spray lightly with coconut oil. Add the bell pepper and carrot chips. Cook for 5 minutes.
Add all spices and wet ingredients in a small bowl and mix into a curry sauce. Add the curry sauce, eggplant, and cooked chicken to the skillet and reduce to low-medium heat. Simmer for 20 minutes.
Finally, add in the prepared noodles, mix, and serve!