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Spicy Coconut Curry Noodles (Slurp, Slurp)

October 1, 2015

 I don't think anything feels more homey and hearty than a big bowl of hot noodles! I mean come on, you can pretend other things are just as satisfying, but we all know they're not. Whether you're craving chicken parmesan, a noodle soup or this spicy, creamy Thai noodle bowl, they're goanna hit-the-spot EVERY TIME! There are few things in this life more satisfying than slurp-a-licious noodles. (Needless to say, there are many things out there that make you go "ahhhhh- that's nice". Like if you're a mommy... few things rival a trip alone to Target, or bed time, nap time, preschool, going to the bathroom alone. Okay, pretty much any time you're alone is a hallelujah moment, but you get my point.) I try to have fairly low carb dinners, but sometimes nothing else will do except for noodles. And what I have done here is smother them is a truly delicious coconut red curry sauce that is spicy, slightly sticky, super tasty and oh so satisfying. I'm on board with pretty much any food that has #Asian #noodles in it. And if you're not a believer, it is time to become one. Like ASAP
Serves 4-6 (generously)
(Maybe 5-8 if you actually follow 1/2 cup carb portion sizes, hehe. But if you want seconds, and leftovers... thats another story)

 

Ingredients:
1 box (8 oz) Thai brown rice noodles (flat, like pad Thai style) If you can't find brown rice, white rice noodles are just fine.
2 cans Thai coconut milk
1 4-oz jar red curry paste
3-4 tbsp red chili paste
1/4 cup fish sauce
6-7 cloves of garlic
1-2 tbsp coconut (or any other cooking oil)
4 boneless, skinless chicken thighs (or 2 breasts)
1 cup sliced carrots
2 cups chopped broccoli (you could switch up the vegetables, using red peppers, onions, or anything else found in Thai food dishes)
cilantro, optional
red cabbage, optional

Instructions:
1. In a bowl of cold water, soak your rice noodles for 20-30 minutes. This will allow them to soften before you add them to the sauce. You might want to kinda poke them, stirring a little, a few times through out the soak. 
2. In a large sauté pan, or wok, add your oil and minced garlic cloves. Cooking them for 2-3 minutes, until they are browning slightly and fragrant. 
3. Add your chicken (diced to preferred size), chopped up broccoli and sliced carrot. Cook them for 3-5 minutes before adding fish sauce, curry paste and red chili paste. Cook and stir for another 3 minutes before adding the cans of coconut milk. 
4. Add both cans of coconut milk to the pan and stir until everything is well mixed. Cook for 5-8 minutes on a medium temperature, checking to see if the chicken is fully cooked. You may add some more red pepper flakes at this time if you would like a spicier dish. 
5. Once everything is cooked and tasting how you would like, add the soaked and drained rice noodles. Stir everything well and allow it all to cook together for 3-5 more minutes at a low temperature. You want the rice noodles to absorb a bit of the sauce, but not get too soggy. 
6. Serve into a bowl, making sure to get all the chicken, veggies and noodles. Add raw shredded red cabbage for some color and crunch if you would like. And feel free to add some cilantro too! It never hurt anybody!
Enjoy!

 

 

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