Red Curry Bowl with Rice Noodles + Grilled Chicken
by Caren McSherry
Noodles Ingredients:
- 1 Package vermicelli rice noodles
- 2 tablespoons grapeseed oil
- 1 large yellow onion, peeled & sliced
- 2 garlic cloves, chopped
Other Ingredients:
- 2 skinless boneless chicken breasts
- Sea salt & ground pepper to season chicken
- 2 limes, cut into halves
- 3 tablespoons grapeseed oil
- 6 tablespoons red curry paste or 2 packages Asian Home Gourmet Red Curry
- 2- 14 ounce cans coconut milk
- 2 cups coconut water
- 1/2 cup chopped cilantro
- 1/2 cup chopped fresh basil
- 1/2 cup chopped Italian parsley
- 12 asparagus spears, snapped and cut in half lengthwise, then into 1 inch pieces
- 10 snow peas, strings removed and cut on the diagonal
Method:
1. Soak the noodles in hot water until they are soft. Rinse, drain and set aside. In a large fry pan, heat the 2 Tbsp oil and add the sliced onions and garlic. Lightly brown the mixture and mix together with the cooked noodles. Set aside in the oven to keep warm.
2. Cut the chicken in half through the middle, then into strips. Set aside. In a 2 quart saute pan heat another 2 tablespoons oil and stir in the curry paste, let the paste sizzle for a few minutes, then whisk in the coconut milk and coconut water.
3. Heat a non stick saute pan to medium heat, ladle in about 1 cup of the curry sauce, bring to a simmer then add the chicken strips, turn to low with the lid on and let the chicken poach in the liquid, about 15 minutes.
4. While the chicken is poaching, heat the sauce up, add the asparagus, snow peas and bean sprouts. Simmer until the veg is al dente.
5. To serve, place a portion of the cooked noodles in the bowl, ladle in the curry sauce along with some of the veg, add a small handful of the bean sprouts, top with the poached chicken strips and a sprinkle of the mixed fresh herbs.
Serves 4-6
Copyright© Caren McSherry 02/2017
2. Cut the chicken in half through the middle, then into strips. Set aside. In a 2 quart saute pan heat another 2 tablespoons oil and stir in the curry paste, let the paste sizzle for a few minutes, then whisk in the coconut milk and coconut water.
3. Heat a non stick saute pan to medium heat, ladle in about 1 cup of the curry sauce, bring to a simmer then add the chicken strips, turn to low with the lid on and let the chicken poach in the liquid, about 15 minutes.
4. While the chicken is poaching, heat the sauce up, add the asparagus, snow peas and bean sprouts. Simmer until the veg is al dente.
5. To serve, place a portion of the cooked noodles in the bowl, ladle in the curry sauce along with some of the veg, add a small handful of the bean sprouts, top with the poached chicken strips and a sprinkle of the mixed fresh herbs.
Serves 4-6
Copyright© Caren McSherry 02/2017
