Michael Smith's Red Thai Curry Noodles
- Number of Servings: 4
Ingredients
2 x 398 ml cans of coconut milk 2 tbsp of red curry paste 1 bunch of cilantro, roots and leaves chopped separately 2 x boneless, skinless chicken breasts, thinly sliced 3 cups of chicken stock 6 x lime leaves 1 x small ginger root, frozen 3 tbsp of fish sauce 2 stalks of lemon grass, tops cut off and the bottoms split open1 x 227 gram package of rice noodles1 cup bean sprouts 4 x green onions, minced
1. Preheat a large saucepan over medium-high heat then scoop the thick coconut cream from the top of one of the cans into it. Add the red curry paste as the cream melts into coconut oil. The mixture will start to sizzle as the oil then heats up. Add the cilantro roots and chicken and stir-fry until the chicken is cooked through, about 5 minutes.
2. Add the coconut juice from the first can as well as the entire contents of the second can of coconut milk, chicken stock, lime leaves, fish sauce and lemon grass. Grate the frozen ginger into the broth - noting how much easier it is to work with when it's frozen! Use a microplane grater if you have one or the side of a box grater. Simmer for 20 minutes, until the broth has begun to thicken slightly. Add the bean sprouts and simmer another minute or 2. Remove from the heat.
3. Place the rice noodles into the broth where they will quickly soften in about 5 minutes. Add all but 2 tablespoons of the cilantro leaves and stir gently.
4. Ladle into large bowls and garnish with the green onions and the remaining cilantro.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user FRAUCHING.
2. Add the coconut juice from the first can as well as the entire contents of the second can of coconut milk, chicken stock, lime leaves, fish sauce and lemon grass. Grate the frozen ginger into the broth - noting how much easier it is to work with when it's frozen! Use a microplane grater if you have one or the side of a box grater. Simmer for 20 minutes, until the broth has begun to thicken slightly. Add the bean sprouts and simmer another minute or 2. Remove from the heat.
3. Place the rice noodles into the broth where they will quickly soften in about 5 minutes. Add all but 2 tablespoons of the cilantro leaves and stir gently.
4. Ladle into large bowls and garnish with the green onions and the remaining cilantro.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user FRAUCHING.
Nutritional Info Amount Per Serving
- Calories: 500.7
- Total Fat: 24.6 g
- Cholesterol: 0.0 mg
- Sodium: 2,412.2 mg
- Total Carbs: 68.1 g
- Dietary Fiber: 2.2 g
- Protein: 10.2 g
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