Tuesday, March 02, 2010

Chicken Coconut Noodles with Red Curry


Here's the kind of dinner you can have on the table in ten minutes, and you'll probably have most of the ingredients at home, too. I love it. It's obviously very adaptable, and flavorful without being too spicy.

Chicken Coconut Noodles with Red Curry
(printable recipe)
2 generous servings

2 small chicken breasts, cut into dice
1 tsp cooking oil
2 garlic cloves, minced
1 tbsp red curry paste
1 can coconut milk (400 g)
1 can baby corn (frozen is fine too, of course), cut into smaller pieces
75 g snow peas or sugar snap peas, in smaller pieces
handful of cherry tomatoes, halved
1 small red onion, thinly sliced
1-2 tsp fish sauce

2 servings of egg noodles, boiled according to the package instructions

Heat the oil in a pot. Add garlic and curry paste and fry on high heat for a few minutes. Add the coconut milk and add the chicken. Boil for 5-6 minutes, or until the chicken is cooked through. Add baby corn, snow peas, tomatoes and red onions and cook for another two minutes. Season with fish sauce. Serve in deep bowls over freshly cooked noodles.

Recipe in Swedish:
Kycklingnudlar med röd curry och kokosmjölk


marjoke said...

What a coincidence; made just the same recipe yesterday evening with the same ingredients! So I can confirme it tastes grate.

The Cooking Ninja said...

Ooh...I love curry. I have tried using red curry paste years ago and the taste wasn't. Since then, I have not bought any store bought paste. Perhaps over the years, the quality has improved. :)

Viewstreams said...

The mix of coconut and Red Curry Seems so good I really have to try it.

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Ms. News said...

Sounds divine!!

watch full movie said...

Wow, that looks delicious. I need to try that recipe, love chicken and curry. Haven't tried red curry though so that will be intresting. Thanks for this post.

watch free tv shows said...

Looks really delicious, but I think I stick to the usual curry. Don't like so spicy food, thanks for sharing this recipe. :)