Wednesday, May 4, 2011

Thai Green Chicken Curry and Noodles


Once you get a taste for Thai curries you will find yourself coming back again and again. All you need is a few jars of curry paste in the fringe and you're away with many choices of how to use at your fingertips! The problem is many have a lot of coconut cream or milk and while packed with nutrients can also hamper the diet if left unchecked. In this recipe I cut back on the coconut milk and added some stock to make up the sauce, you still get that wonderful coconut flavour but yay! not so many calories
A few of the ingredients I use you might not have, but they are a worth while investment, as they last forever and are interchangeable thru many meals

Ingredients
500gm Chicken Breast chopped
1 onion Diced
1 tsp each Minced Garlic and Ginger
1/2 Cup Coconut Cream or Milk
1 Cup Of chicken or Vegetable Stock
3 Cups of Chopped veggies
1 Tbsp Fish Sauce
1 Tsp Lime Juice
1 Kaffir Lime Leaf
250gm Rice Vermicelli Noodles

Method
Pour boiling water over the noodles leave for a few mins, stirring every now and then, drain when tender and set aside keeping warm
Add the Onion, garlic and Ginger to a pan and Saute. Add the chicken and stir fry until browned
Add the Curry Paste and coat the other ingredient, stirring for a minute or so until the paste becomes fragrant, Add the Veggies and cook until tender
Add the coconut Milk or cream and Stock, simmer until the sauce reduces a little and thickens
Remove from the heat and add the Fish sauce and Lime Juice
Stir thru the noodles and Serve

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