RED CHICKEN CURRY WITH NOODLES
1 1/2 tsp. canola oil
1 medium onion, cut into thin wedges
3/4 c. coconut milk
1/4 c. fat-free low sodium chicken broth
1/2 tsp. red curry paste
several grinds of black pepper
1 1/2 lbs. boneless, skinless chicken breast
a big handful cilantro, chopped
2 tsp. fish sauce
1/4 tsp. salt
about 8 ears canned baby corn
7 oz. jar of roasted red bell peppers, drained and chopped
thin Asian wheat and egg noodles, cooked according to package directions
a green onion or two, chopped
lime wedges

Heat the oil in a large wok pan or skillet. Add the onion and cook over medium-high heat until golden.
Reduce heat to medium and stir in coconut milk, broth, curry paste, and black pepper.
Cut each chicken breast into three tenders, lengthwise. Add these to the curry and simmer, turning often, until cooked through.
Stir in cilantro, fish sauce, salt, baby corn, and red peppers, and cook 2 minutes.
Serve over noodles, garnished with green onion and lime wedges.