Curried chicken noodles
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Makes
1 Servings
Ingredients
- 200 g medium rice noodles
- 1 tbsp vegetable oil
- 1 sliced onion
- 2 skinless, boneless chicken breasts , sliced into strips
- 1 Japanese eggplant , julienned
- 398-ml can coconut milk
- 2 tbsp natural peanut butter
- 1 tbsp fish sauce
- 2 cups broccoli florets
- 2-Jan sliced red bell pepper
- 1/3 cup green or yellow curry paste
FOR SPICY GREEN CURRY PASTE:
- 1/2 cup chopped fresh ginger
- 1 unseeded, chopped jalapeno
- 2 tbsp hot chili-garlic sauce
- 1 tbsp fish sauce
- 1 tbsp lime zest
- 1 tbsp lime juice
- 1 tbsp brown sugar
- 2 tsp ground coriander
- 1 tsp cumin
- 1/4 cup fresh basil leaves
- 1/4 cup cilantro
FOR MILD AND CREAMY YELLOW CURRY PASTE:
- 1/2 cup chopped fresh ginger
- 1/4 cup chopped red onion
- 2 tbsp hot chili-garlic sauce
- 1 tbsp fish sauce
- 1 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tbsp brown sugar
- 2 tsp ground coriander
- 1 tsp cumin
- 3/4 tsp turmeric
Instructions
- To Make Spicy Green Curry Paste:
Whirl all ingredients in a food processor or blender, scraping down sides as needed, until puréed, 1 to 2 min. Use immediately or refrigerate in a jar for up to a month. - To Make Mild & Creamy Yellow Curry Paste:
Whirl all ingredients in a food processor or blender, scraping down sides as needed, until puréed, 1 to 2 min. Use immediately or refrigerate in a jar for up to a month. - To Make Curried Chicken Noodles:
Soak 200 g medium rice noodles in boiling water for 8 min, stirring occasionally, until soft. Drain and set aside. Heat a large non-stick frying pan over medium-high. Add 1 tbsp vegetable oil, 1 sliced onion, 2 skinless, boneless chicken breasts, sliced into thin strips, and 1 julienned Japanese eggplant. Sauté 5 min. Add 1/3 cup green or yellow curry paste, 398-mL can coconut milk, 2 tbsp natural peanut butter, 1 tbsp fish sauce, 2 cups broccoli florets and 1/2 sliced red pepper. Cook until broccoli is tender-crisp, 3 to 5 more min. Stir in noodles until warmed through.
