Directions

1. Heat 4 quarts water in large saucepan to boil. Add pasta and cook 7-9 minutes. Drain and set pasta aside.
2. Heat oil in a medium saucepan over medium-high heat. Season chicken with pepper.
3. Add chicken and cook 3-4 minutes, flip and cook additional 3-4 minutes or until done. Remove chicken and set aside.
4. In same saucepan, over medium heat, add onions and cook until soft.
5. Add carrots, cover, and cook until fork slides through, about 5-7 minutes.
6. Add red curry paste and cook for 1 minute until fragrant.
7. Transfer carrot and onion mix to a blender. Add water and puree until smooth.
8. Return sauce to the pan, add chicken back in. Add pasta and toss to combine.
9. Add cilantro and continue cooking another 2 minutes, until pasta is heated through. Serve warm.

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