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THAI CHICKEN & NOODLE CURRY Recipe

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This recipe for THAI CHICKEN & NOODLE CURRY is from PENNY'S PICKS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 ounces wide rice noodles
2 teaspoons vegetable oil
2 tablespoons minced garlic
1/4 cup minced shallots
12 ounces boned, skinned chicken breast, thinly sliced crosswise
1 1/2 tablespoons curry paste
1 can (14 ounces) coconut milk, divided
1 tablespoon sugar
1 tablespoon lime juice
1 tablespoon soy sauce
1 tablespoon fish sauce
1/2 cup sliced green onions
1/2 cup cilantro leaves and small sprigs
1/2 cup thai basil leaves and small sprigs
1 lime, cut into wedges
Directions:
Directions:
Bring a medium pot of water to a boil. Add noodles, and cook until softened, about 4 minutes. Drain and rinse with cold water. Set aside.

Heat oil in a wok or large frying pan over high heat. Add garlic and shallots, and cook until fragrant, about 30 seconds. Add chicken, curry paste, and half the coconut milk. Stir well to dissolve paste, and boil until liquid is slightly reduced, about 5 minutes. Stir in remaining coconut milk, the sugar, lime juice, soy sauce, and fish sauce. Bring to a boil. Reduce heat, and simmer until liquid is slightly thicker, 2 to 3 minutes more.

Add noodles, toss to coat, and cook a few minutes until hot, stirring often. Pour mixture into a serving bowl. Sprinkle with green onions, cilantro, and basil. Serve with lime wedges.

Use regular basil if thai isn't available.

 

 

 

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