Thai Chicken and Noodle Curry

Name: Thai Chicken and Noodle Curry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 397 grams can coconut milk, divided; 118 milliliters cilantro leaves and small sprigs; 2 Tbsps panang curry paste, such as Mae Ploy brand; 1 Tbsp Thai or Vietnamese fish sauce; 2 Tbsps minced garlic; 118 milliliters sliced green onions; 1 lime, cut into wedges; 1 Tbsp lime juice; 1 Tbsp reduced-sodium soy sauce; 283 grams wide rice noodles; 59 milliliters minced shallots; 1 Tbsp sugar; 118 milliliters Thai basil* leaves and small sprigs; 2 teaspoons vegetable oil; 340 grams boned, skinned chicken breast, thinly sliced crosswise

The recipe Thai Chicken and Noodle Curry is ready in around 45 minutes and is definitely an amazing dairy free and pescatarian option for lovers of Indian food. One portion of this dish contains around 6g of protein, 27g of fat, and a total of 543 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up sugar, shallots, garlic, and a few other things to make it today.

Instructions

Bring a medium pot of water to a boil.

Ingredients you will need

Water

Equipment you will use

Pot

Add noodles and cook until softened, about 4 minutes.

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Pasta

Drain and rinse with cold water. Set aside.

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Water

Heat oil in a wok or large frying pan over high heat.

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Cooking Oil

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Frying Pan

Wok

Add garlic and shallots and cook until fragrant, about 30 seconds.

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Shallot

Garlic

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, then bring to a boil. Reduce heat and simmer until liquid is slightly thicker, 2 to 3 minutes more.

Ingredients you will need

Coconut Milk

Curry Paste

Fish Sauce

Lime Juice

Soy Sauce

Whole Chicken

Sugar

Add noodles, toss to coat, and cook a few minutes until hot, stirring often.

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Pasta

Pour mixture into a serving bowl.

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Bowl

Sprinkle with green onions, cilantro, and basil.

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Green Onions

Cilantro

Basil

Serve with lime wedges.

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Lime Wedge

*Find in grocery stores' Asian foods aisle, at Asian markets, or on amazon.com. Use regular basil if Thai isn't available.

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Basil

Equipment

Ingredients

Servings:

397grams

can coconut milk, divided 118milliliters

cilantro leaves and small sprigs 2Tbsps

panang curry paste, such as Mae Ploy brand 1Tbsp

Thai or Vietnamese fish sauce 2Tbsps

minced garlic 118milliliters

sliced green onions 1

lime, cut into wedges 1Tbsp

lime juice 1Tbsp

reduced-sodium soy sauce 283grams

wide rice noodles 59milliliters

minced shallots 1Tbsp

sugar 118milliliters

Thai basil* leaves and small sprigs 2teaspoons

vegetable oil 340grams

boned, skinned chicken breast, thinly sliced crosswise

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian on the menu? Try pairing with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Beaumont Hope Marguerite Chenin Blanc with a 5 out of 5 star rating seems like a good match. It costs about 35 dollars per bottle.