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 Green Curry Chicken Over Rice Noodles. |
 Vegetable ingredients. |
 Mise En Place for vegetables. |
 Sauce ingredients. |
 Protein ingredients. |
 Garnish ingredients. |
 Combine sauce ingredients in saucepan. |
 Bring to boil. Reduce heat and simmer for 15 minutes or until thickened. |
 Stir fry mushrooms in peanut oil over high heat for 1 minute. |
 Add peas. Stir fry 1 minute. |
 Add water chestnuts. Stir fry 1 minute. |
 Add squash. Stir fry 1 minute. |
 Add heated sauce. |
 Grill chicken over high heat. |
 Grill 5 minutes per side or until cooked through. |
 Bowl drained noodles. |
 Add sauced vegetables, chicken and garnishes now or tableside. |
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This is nice dish for those who don't want overly spicy curry. I like lots of heat but my wife doesn't. This version seemed to suit her taste. Like they say; happy wife, happy life.
Make your own curry paste if you have a combination that works for you. I used a bottled paste from Thai Kitchen.
I served this over rice noodles but basmati rice would work as well. Though I used grilled chicken I would have preferred salmon fillets but didn't have fish on hand.
Spicy food pairs well with Riesling or Gewurztraminer wine. I had a Cline Sonoma Coast 2012 Gewürztraminer that work nicely. It has bright acidity with hints of lemon, lime and honey.
Ingredientes
- Protein:
- 1 lb chicken breasts, skinned and boned
- Seasoning of choice (I used Penzey's Bangkok blend)
- Sauce:
- 14 oz Coconut Milk
- 1/3 cup chicken stock
- 1/4 cup Thai Basil, chopped
- 2 Tbs Fish Sauce
- 1-4 Tbs Green Curry Paste (I used 2) or to taste
- 2 Tbs Brown Sugar
- 1 clove garlic, minced and creamed
- Stir Fry:
- 2 oz sugar peas, washed, stemmed and cut in half
- 5 oz butternut squash peeled, cubed about a 1/2 inch and precooked for 2 minutes in a microwave until firm but not fully cooked
- 4 oz water chestnuts, sliced, drained and rinsed
- 4 oz brown button mushrooms cleaned and quartered
- 2 Tbs peanut oil
- Carbohydrates:
- 11 oz rice noodles
- Garnish:
- 4 oz mung bean sprouts, rinsed
- 1 ea lime quartered
- 1/2 cup roasted peanuts
- 1/4 cup Thai Basil, chopped
Direcciones
- Combine all sauce ingredients in a medium saucepan. Bring to a boil on medium-high heat. Reduce heat to low; simmer for about 15 minutes to thicken or until the sauce coats the back of a spoon. Sauce can be made ahead of time and reheated.
- Grill chicken over high heat until done. About 5 minutes per side.
- Heat peanut oil over high heat in wok or skillet. Stir fry mushrooms for 1 minute. Add sugar peas and stir fry another minute. Add water chestnuts and stir fry another minute. Add butternut squash and stir fry another minute. Add heated sauce and combine.
- Cook rice noodles according to package directions until done while stir frying vegetables.
- Add drained noodles to bowl. Top with sauce/vegetable mixture then with chicken.
- Top with garnishes or serve tableside. Dish is ready for service.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 433g | |
| Recipe makes 4 servings | |
| Calories 853 | |
| Calories from Fat 338 | 40% |
| Total Fat 39.2g | 49% |
| Saturated Fat 21.92g | 88% |
| Trans Fat 0.02g | |
| Cholesterol 43mg | 14% |
| Sodium 1074mg | 45% |
| Potassium 1018mg | 29% |
| Total Carbs 99.12g | 26% |
| Dietary Fiber 5.3g | 18% |
| Sugars 11.61g | 8% |
| Protein 30.59g | 49% |
