Recipe: chicken curry noodles
This is from the Wagamama - Ways With Noodles book. It's not a Slimming World-friendly recipe (due to the coconut milk) but I did it for Dad on Father's Day and it was supremely delicious.
chicken curry noodles
serves 2
3 tablespoons vegetable oil
150g boneless, skinless chicken breast, diced
1 courgette, diced
1/2 small aubergine, diced
2 spring onions, cut into 1 cm pieces
1 garlic clove, peeled and finely chopped
3cm piece of ginger root, peeled and finely chopped
1 tablespoon green curry paste
250ml chicken stock
175ml coconut milk
1 tablespoon fish sauce (nam pla)
100g medium egg noodles
juice of 1 lime
2 tablespoons roughly chopped coriander
2 tablespoons unsalted peanuts
Heat 1 tablespoon of the vegetable oil in a hot wok over a medium heat and stir fry the chicken for 3-4 minutes, or until golden brown. Remove and set aside.
Add the remaining oil to the work and stir fry the courgette and aubergine for 4 minutes, or until golden brown. The aubergine tends to soak up the oil at first and then release it.
Add the spring onions, stir fry for minute and then add the garlic and ginger. Cook for 1 minute and then stir in the curry paste.
Pour in the chicken stock, coconut milk and fish sauce, bring to the boil and simmer for about 10 minutes. Add the noodles and reserved chicken and cook for about 4 minutes or until the noodles are tender. Add the lime juice and check the seasoning.
Serve sprinkled with the coriander and peanuts.
NB - this book also has a recipe for making the green curry paste from scratch - I used shop-bought paste but here's the recipe if you can be bothered (I will get round to it eventually):
green curry paste
makes about 150g
6 green chillies, roughly chopped
1 lemongrass stalk, outer leaves removed, thinly sliced
3 kaffir lime leaves, finely sliced
1cm piece of ginger root, peeled and grated
bunch of coriander stems, finely chopped (leaves can be reserved for another dish)
1 tablespoon cumin seeds, roasted in a hot, dry frying pan
2 garlice cloves, peeled and roughly chopped
1 tablespoon finely chopped shallot
1 teaspoon shrimp paste
1 tablespoon vegetable oil
Blitz all the ingredients in a processor or pound in a pestle or mortar to a fine paste.
This will keep indefinitely in the fridge.
This entry was originally posted at http://hestia8.dreamwidth.org/32187.html.
chicken curry noodles
serves 2
3 tablespoons vegetable oil
150g boneless, skinless chicken breast, diced
1 courgette, diced
1/2 small aubergine, diced
2 spring onions, cut into 1 cm pieces
1 garlic clove, peeled and finely chopped
3cm piece of ginger root, peeled and finely chopped
1 tablespoon green curry paste
250ml chicken stock
175ml coconut milk
1 tablespoon fish sauce (nam pla)
100g medium egg noodles
juice of 1 lime
2 tablespoons roughly chopped coriander
2 tablespoons unsalted peanuts
Heat 1 tablespoon of the vegetable oil in a hot wok over a medium heat and stir fry the chicken for 3-4 minutes, or until golden brown. Remove and set aside.
Add the remaining oil to the work and stir fry the courgette and aubergine for 4 minutes, or until golden brown. The aubergine tends to soak up the oil at first and then release it.
Add the spring onions, stir fry for minute and then add the garlic and ginger. Cook for 1 minute and then stir in the curry paste.
Pour in the chicken stock, coconut milk and fish sauce, bring to the boil and simmer for about 10 minutes. Add the noodles and reserved chicken and cook for about 4 minutes or until the noodles are tender. Add the lime juice and check the seasoning.
Serve sprinkled with the coriander and peanuts.
NB - this book also has a recipe for making the green curry paste from scratch - I used shop-bought paste but here's the recipe if you can be bothered (I will get round to it eventually):
green curry paste
makes about 150g
6 green chillies, roughly chopped
1 lemongrass stalk, outer leaves removed, thinly sliced
3 kaffir lime leaves, finely sliced
1cm piece of ginger root, peeled and grated
bunch of coriander stems, finely chopped (leaves can be reserved for another dish)
1 tablespoon cumin seeds, roasted in a hot, dry frying pan
2 garlice cloves, peeled and roughly chopped
1 tablespoon finely chopped shallot
1 teaspoon shrimp paste
1 tablespoon vegetable oil
Blitz all the ingredients in a processor or pound in a pestle or mortar to a fine paste.
This will keep indefinitely in the fridge.
This entry was originally posted at http://hestia8.dreamwidth.org/32187.html.