Monday, November 24, 2014

Chicken Green Curry Noodles

Yum

A light and flavorful, but spicy, green curry with chicken, veggies, and broad rice noodles.


Chicken Green Curry Noodles:  A light and flavorful, but spicy, green curry with chicken, veggies, and broad rice noodles.



Thanksgiving is almost here.  I don't know about everyone else but I'm already thinking and planning my Thanksgiving dinner.  It's difficult to plan dinner for the rest of the week because I've got turkey (and stuffing) on the brain.  This is a really simple meal that is easy to prepare, delicious, and light so you can keep plenty of room for The Big Meal on Thursday.

Chicken Green Curry Noodles:  A light and flavorful, but spicy, green curry with chicken, veggies, and broad rice noodles.

Beware store bought green curry paste can be quite spicy so if you don't like spice try making your own you can better control the spiciness.  Here is a Green Curry Paste recipe the ingredient list looks intimidating but it's very quick and simple to make.  You could also just serve Chicken Green Curry over rice if you don't have noodles.

Chicken Green Curry Noodles:  A light and flavorful, but spicy, green curry with chicken, veggies, and broad rice noodles.

Chicken Green Curry Noodles


Ingredients:

2 Tbsp oil
2 chicken breasts, cubed
1-2 Tbsp Green Curry Paste (or make your own)
1 can coconut milk
1 large zucchini, cut into bite sized pieces
1 head of broccoli, cut into florets
Rice noodles (enough for 4 servings)
Lime wedges, optional
Fish sauce, optional
Jalapeno slices, optional
Thai basil, optional but recommended
Cucumber slices, optional
Green onion slices, optional

Chicken Green Curry Noodles:  A light and flavorful, but spicy, green curry with chicken, veggies, and broad rice noodles.

In a large saute pan or wok, cook the chicken with about 1 Tbsp oil.  Remove from pan and set aside.

Add the rest of the oil and the green curry paste (you can buy green curry paste in the Asian food section of many grocery stores).  Stir and cook the paste over medium heat for about 1 minute.

Pour in the coconut oil stirring and mixing well (if making your own paste use entire recipe and what ever coconut oil is leftover--you don't need another can).  Then, add the veggies (about 2-4 cups worth anything you like is fine) and let simmer until tender to your liking.

Meanwhile, cook the rice noodles (I just guesstimate how much would be 4 servings)  according to package directions.  I found some broad noodles in Chinatown and had to use them but whatever you can find is fine.  Strain, rinse and set aside.

Once vegetables are cooked to your liking add the chicken back into the pan and allow it to reheat.

Turn off the heat and add the noodles.  Stir and toss to mix well.

Makes about 4 servings.  Serve with any of the optional ingredients you like.

Enjoy.

Chicken Green Curry Noodles:  A light and flavorful, but spicy, green curry with chicken, veggies, and broad rice noodles.



Linked to:  Two Cup, Lou Lou Girls, Tickle my Tastebuds, Tasty, Sat Night Fever, See Ya in the Gumbo


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5 comments:

  1. This sounds delicious! I've never had green curry, but my husband loves curry and the color green so I imagine this is something he'll want to try. Pinning for later! :)

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  2. This looks so good! Pinned and tweeted. Lou Lou Girls

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  3. Thanks Chelsey. I love all of the flavor in curries. Just beware this stuff is spicy.

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