Creating memories in the kitchen...One meal at a time.

Thursday, August 12, 2010

Red Curry Coconut Noodles

Picture courtesy of Pioneer Woman

Did you think I'd fallen off the face of the earth? Actually summer just went by way too fast and between vacations, sports camps, visiting family and trying to get a few projects done I just didn't get around to it.

Now that school is officially back in session and family dinners are a little more organized I'll be posting more recipes.

Today's recipe is from one of my favorite recipe sources --Tasty Kitchen. It's actually a cooking community created by THE Pioneer Woman (and we all know how delicious her food is). This is a great comforting family meal. Tender rice noodles, moist chicken, crunchy red peppers and onions, simmered in a delicious coconut curry sauce. The flavors are fabulous and the spice level is mild so it's perfect for the whole family. This is a great meal that will be appearing on our dinner table regularly.

*The original recipe called for 6 chicken breasts but I prefer mainly noodles and more sauce so I cut it down to 2. *

Red Curry Coconut Chicken

adapted slightly from Tasty Kitchen

2-3 Boneless, Skinless Chicken Breasts cubed or cut into strips
2 cans Coconut Milk
1 Tbsp red curry paste
1 Tablespoon fresh, Grated ginger
1 Tablespoon Cilantro (fresh, Chopped)
¼ cups Sweet Thai Chili Sauce
2 1/4 cups Chicken Or Vegetable Broth
1 package Rice Noodles 13.5 oz.
1 whole Onion , halved and then cut into thin slices
2 whole Red Peppers (julienne)
1 cup Broccoli Slaw
1 Tablespoon Salt To Taste

Preparation Instructions
Start with a large pot over medium-high heat. Scoop the cream off the top of the coconut milk, and put into the pot. The cream will be used as the “fat” instead of oil or butter. Along with the cream, add the curry paste and ginger. Let this simmer for 1 minute.
Then add the chicken. Cook the chicken through about 5-6 minutes. Then add the rest of what is in the coconut milk cans, sweet Thai chili sauce, cilantro, and chicken broth. Bring this to a simmer.
Then add your julienned veggies and rice noodles. Simmer this. You will see the broth slowly thicken as the rice noodles absorb it. It should only take about 5 minutes for the rice noodles to be cooked through.
Pull the pot off the heat, and let sit for about 5 minutes. It will thicken during this time. Then, it’s done. Garnish it with a bit more cilantro. 8 generous servings.

Posted by: Sallie

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