Friday, February 17, 2006
Chicken Curry with Rice Noodles
From this month's Family Circle magazine.
Makes: 4 Servings
Prep Time: 15 min
½ Pound carrots, peeled and sliced into thin coins
½ pound green beans, trimmed and cut into 1 inch pieces
1 14oz can coconut milk
1 to 2 teaspoons red curry paste
2 Tablespoons Fish Sauce
1 Tablespoon Sugar
4 boneless chicken breasts, cut into cubes
½ cup basil
1 package wide rice noodles
Blanch green beans and carrots in a large pot of salted boiling water for 4 minutes. Drain, and rinse under cold water.
In a large nonstick skillet, add 1 cup of the coconut milk, stir in the curry paste and bring to a simmer. Simmer 1 min, until smooth, then add the remaining coconut milk, fish sauce and sugar. Stir until combined.
Bring back to a simmer, add the chicken and cook uncovered for 10 minutes, turning the chicken halfway through.
Add carrots and beans and heat through.
Turn off the heat, and add basil.
While curry is cooking, prepare the rice noodles according to the package directions.
Pour the curry over the noodles, and serve, garnishing with additional basil if desired.
NOTE: Thai curry paste is very spicy. If you’re unfamiliar with this product, start with a half teaspoon and increase gradually to taste.
Categories: indian, chicken, one_dish_meals
Makes: 4 Servings
Prep Time: 15 min
½ Pound carrots, peeled and sliced into thin coins
½ pound green beans, trimmed and cut into 1 inch pieces
1 14oz can coconut milk
1 to 2 teaspoons red curry paste
2 Tablespoons Fish Sauce
1 Tablespoon Sugar
4 boneless chicken breasts, cut into cubes
½ cup basil
1 package wide rice noodles
Blanch green beans and carrots in a large pot of salted boiling water for 4 minutes. Drain, and rinse under cold water.
In a large nonstick skillet, add 1 cup of the coconut milk, stir in the curry paste and bring to a simmer. Simmer 1 min, until smooth, then add the remaining coconut milk, fish sauce and sugar. Stir until combined.
Bring back to a simmer, add the chicken and cook uncovered for 10 minutes, turning the chicken halfway through.
Add carrots and beans and heat through.
Turn off the heat, and add basil.
While curry is cooking, prepare the rice noodles according to the package directions.
Pour the curry over the noodles, and serve, garnishing with additional basil if desired.
NOTE: Thai curry paste is very spicy. If you’re unfamiliar with this product, start with a half teaspoon and increase gradually to taste.
Categories: indian, chicken, one_dish_meals
