Sunday, March 16, 2014

Red Coconut Curry Chicken and Noodles

A delicious bowl of Thai inspired Chicken and Noodles

Spring came early to Raleigh this year.  I shouldn't say it came early; most likely, spring came on time, but as a Minnesotan transplant it feels like spring came early.  My Facebook feed is filled with memes that just don't apply to me this year.  Such as this one, which is especially funny if you like to joke about second breakfast like my mom and I.

Whether spring is upon you now, or you have to wait until May, you understand that spring is the seasonal equivalent of running a 10K with no training.  It's all about mind over matter, and everyone is surprised that they come out stronger at the end.  In complete honesty, the weather is actually drizzly, muddy and cold, but the sight of flowers, birds, and open garden stores are enough to convince everyone to make their way outside each day.

Which is why you need to make this red coconut curry today.  After a long day digging in forty degree dirt, or playing in mud puddles or melting snow, you need something warm and filling. On the other hand, the spring equinox is just around the corner, and you are craving something light and herbacious.  This blend of sweet and savory, warm and light is the perfect answer.  It literally gave the Mad Scientist a shiver of delight when he ate it.

The recipe is an adaptation of this dish from Foxes Love Lemons; I hope you enjoy it.

Red Coconut Curry Chicken and Noodles

1 Onion Diced
3 Cloves Garlic Minced
1 Bell Pepper Diced
2T Sesame Oil
4 oz Rice Noodles
2T Fish Sauce
2T Sriracha
1.5T Red Curry Paste
1 14oz Can Coconut Milk
2.5C Chicken Stock
2 Boneless Skinless Chicken Thighs (thawed and cut into fajita strips)
1t Cumin
1t Garlic Powder
1t Chile Powder

Cilantro and Lime to serve

1. Cook Rice Noodles according to the package instructions
2. Heat one tablespoon of Sesame Oil in a 8 quart pot then add onion, garlic and bell pepper.  Cook until onions are translucent.
3. In a large frying pan or wok heat one tablespoon of sesame oil, then add chicken, cumin, garlic powder and chile paste, cook chicken completely (based on size should be less than 5 minutes)
4. Once onions are translucent in 8 quart pan, add Red Curry paste, stir often enough to keep the paste from burning for about 5 minutes.
5. Add Coconut Milk, Fish Sauce, Sriracha and Chicken Stock, as well as chicken to the 8 quart pot and allow to simmer
6. Pour broth and chicken over noodles, add Cilantro and lime for garnishes.

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