Green Curry Chicken Noodle Stir Fry Food

GREEN CURRY CHICKEN

Steps:

• Pour the coconut milk into a saute pan, add the curry and simmer a minute or two.
• Add the chicken simmer another few minutes.
• Add the everything else except the peas and the jasmine rice and simmer for about 10 minutes.
• Try it and if you want it a little hotter add some more curry.
• Add the peas and simmer until the peas are tender.
• Serve over rice.

THAI CURRY STIR-FRY

Steps:

• Stir together broth, cornstarch, soy sauce, curry powder and red pepper flakes; set aside.
• Spray wok or large skillet with cooking spray; heat over medium high heat.
• Add onions and garlic and stir-fry for 1 minute; remove from wok.
• Add broccoli and carrot to wok; stir-fry 2 to 3 minutes or until crisp tender; remove from wok.
• Add oil to hot wok.
• Add chicken and stir-fry 2 to 3 minutes or until no longer pink.
• Stir broth mixture and add to wok.
• Cook and stir until broth mixture comes to a boil and thickens slightly.
• Return all vegetables to to wok and heat through.
• Serve with rice.

THAI GREEN CURRY CHICKEN

Steps:

• Heat large skillet and add canola oil.
• Season chicken with salt and pepper and sear on both sides.
• Remove chicken and set aside.
• In the same skillet, saute the onions until wilted.
• Add coconut milk and green curry pastes, chicken stock, sugar, sofrito, and tamari and simmer about 20 minutes, sitting occasionally.
• Add the chicken back to the pan along with the peas and stir well.
• Once the chicken has reheated the dish is ready to be served.