Curried chicken noodles
0
- Makes1 Servings
Ingredients
200 g medium rice noodles
1 tbsp vegetable oil
1 sliced onion
2 skinless, boneless chicken breasts, sliced into strips
1 Japanese eggplant, julienned
398-ml can coconut milk
2 tbsp natural peanut butter
1 tbsp fish sauce
2 cups broccoli florets
2-Jan sliced red bell pepper
1/3 cup green or yellow curry paste
FOR SPICY GREEN CURRY PASTE:
1/2 cup chopped fresh ginger
1 unseeded, chopped jalapeno
2 tbsp hot chili-garlic sauce
1 tbsp fish sauce
1 tbsp lime zest
1 tbsp lime juice
1 tbsp brown sugar
2 tsp ground coriander
1 tsp cumin
1/4 cup fresh basil leaves
1/4 cup cilantro
FOR MILD AND CREAMY YELLOW CURRY PASTE:
1/2 cup chopped fresh ginger
1/4 cup chopped red onion
2 tbsp hot chili-garlic sauce
1 tbsp fish sauce
1 tbsp lemon juice
1 tbsp lemon zest
1 tbsp brown sugar
2 tsp ground coriander
1 tsp cumin
3/4 tsp turmeric
Instructions
To Make Spicy Green Curry Paste: Whirl all ingredients in a food processor or blender, scraping down sides as needed, until puréed, 1 to 2 min. Use immediately or refrigerate in a jar for up to a month.
To Make Mild & Creamy Yellow Curry Paste: Whirl all ingredients in a food processor or blender, scraping down sides as needed, until puréed, 1 to 2 min. Use immediately or refrigerate in a jar for up to a month.
To Make Curried Chicken Noodles: Soak 200 g medium rice noodles in boiling water for 8 min, stirring occasionally, until soft. Drain and set aside. Heat a large non-stick frying pan over medium-high. Add 1 tbsp vegetable oil, 1 sliced onion, 2 skinless, boneless chicken breasts, sliced into thin strips, and 1 julienned Japanese eggplant. Sauté 5 min. Add 1/3 cup green or yellow curry paste, 398-mL can coconut milk, 2 tbsp natural peanut butter, 1 tbsp fish sauce, 2 cups broccoli florets and 1/2 sliced red pepper. Cook until broccoli is tender-crisp, 3 to 5 more min. Stir in noodles until warmed through.
