SPICY COCONUT CURRY CHICKEN AND NOODLES RECIPE
Coconut curry chicken and rice noodles is a creamy stir-fried noodle dish with chicken, broccoli and cilantro. It's warm, spicy, and out-of-this-world good.
Provided by Shawn Williams
Categories Dinner
Time 30m
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Simmer rice noodles for about 5 minutes. Strain and set aside.
- Heat 1 tablespoon of oil in a wok or large pan on medium-high heat. Add chicken and season with salt and pepper. Simmer until cooked through, about 5-7 minutes. Add broccoli, pineapple, carrots, sprouts, soy sauce, and oil. Simmer until tender, about 5 minutes. Transfer all contents to a bowl and set aside.
- Add coconut milk, red curry paste, garlic, and sriracha to the now empty wok or pan. Stir and boil for 5-7 minutes or until slightly reduced.
- Add rice noodles first, toss, and then return chicken and veggies. Toss in the coconut curry sauce until fully mixed together and well coated. Saute for 2-3 minutes until hot.
- Serve topped with fresh cilantro, to taste.
Nutrition Facts : ServingSize 1, Calories 424 calories, Sugar 6.1g, Sodium 941mg, Fat 17.4g, SaturatedFat 11.1g, Carbohydrate 28.2g, Fiber 4.2g, Protein 38.8g, Cholesterol 87mg
THAI GREEN COCONUT CURRY CHICKEN WITH RICE NOODLES
Minimal effort, maximum Thai flavours. This recipe has a bit of a spicy kick due to the addition of the aromatic green curry paste. The coconut milk gives the noodles a rich creaminess, and the green herbs provides a flavourful freshness to this easy meal.
Provided by Marie
Categories Dinner
Time 25m
Number Of Ingredients 13
Steps:
- Place the rice noodles in a large bowl of hot boiled water. Use tongs to separate noodles.
- Heat a wok over high heat. Add the vegetable oil and place the sliced chicken breast in the pan. Season with salt and pepper. Stir occasionally, until the chicken is cooked through, about 3 minutes.
- Add the peppers and onion and continue to cook, stirring frequently until vegetables begin to soften, about 2 minutes.
- Stir in the coconut milk, chicken broth, lime juice, and green curry paste and bring to a boil. Turn the heat down to a simmer and cook for another 5 minutes.
- Drain the rice noodles and mix it into the other ingredients. Simmer for another 2 minutes.
- Top with cilantro, Thai basil, and mint. Serve immediately.
Nutrition Facts : Calories 524 calories, ServingSize 1
THAI COCONUT RICE NOODLES WITH CHICKEN
If you like Pad Thai you will love this. If you love Thai curries, you will love this even more. It's not really that spicy, so add chopped Thai chiles if you like it more hot. It makes a ton, so invite a few of your friends over and have a martial arts film fest. Everybody will be so happy.
Provided by PalatablePastime
Categories Chicken Breast
Time 40m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Heat water for noodles and cook pasta 6-8 minutes (stir-fryable) or according to package directions.
- Drain noodles, rinse under cool water and allow to drain; cut into smaller pieces if desired.
- Meanwhile, toast coconut if necessary.
- Using a whisk, mix together ingredients for sauce: coconut milk, peanut butter, soy sauce, fish sauce, garlic, curry powder, brown sugar, and cayenne pepper.
- Heat oil in large pan until almost smoking.
- Add chicken and stir-fry until almost done and nicely browned.
- Add bell pepper and cook 1-2 minutes.
- Add mushrooms and cook until they are tender.
- Add chopped scallions, basil, and the juice of the lime and cook briefly.
- Stir in sauce mixture and allow to heat.
- Add cooked noodles and chopped cilantro and toss until thoroughly coated.
- Allow to heat through then remove from heat.
- Serve garnished with toasted coconut, chopped cashews, and minced chiles.
Nutrition Facts : Calories 419.3, Fat 12.9, SaturatedFat 4.9, Cholesterol 36.3, Sodium 537, Carbohydrate 58.5, Fiber 3.8, Sugar 4.9, Protein 17.6
COCONUT CHICKEN WITH RICE NOODLES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a pot of water to a boil. Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Season the chicken on both sides with salt and pepper. Add skin-side down to the skillet and cook until dark brown and crisp, about 8 minutes; flip and brown the other side, 2 minutes. Remove to a plate and wipe out the skillet.
- Off the heat, add 2 tablespoons brown sugar to the skillet and sprinkle the fish sauce over the sugar. Return the skillet to medium heat, stir and bring to a simmer. Add the coconut milk and 1 teaspoon vinegar; stir to combine. Return the chicken skin-side up to the skillet and gently simmer in the sauce, turning occasionally, until cooked through, about 25 minutes. Add a splash of water occasionally if the sauce gets too thick.
- Meanwhile, halve the cucumber lengthwise and scoop out the seeds. Cut the cucumber and carrot into thin matchsticks. Toss with the remaining 2 tablespoons vinegar, 1 teaspoon brown sugar and 3/4 teaspoon salt in a medium bowl.
- Remove the boiling water from the heat, add the rice noodles and stir to loosen. Let sit until tender, 2 to 4 minutes, then drain and rinse under cold water. Shake out as much water as possible.
- Divide the noodles and chicken among plates. Spoon the coconut sauce on top. Serve with the vegetables; top with the mint.
Nutrition Facts : Calories 690, Fat 35 grams, SaturatedFat 10 grams, Cholesterol 270 milligrams, Sodium 610 milligrams, Carbohydrate 46 grams, Fiber 2 grams, Protein 48 grams, Sugar 10 grams
JACK'S THAI GREEN CURRY WITH COCONUT RICE
From 12 year old Jack on Australian Junior Masterchef. Please note he made is own curry paste and the recipe for that makes 1 cup but you will only need to use 1/2 cup for green curry with coconut rice.
Provided by ImPat
Categories Chicken Thigh & Leg
Time 40m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- COCONUT RICE - to make coconut rice, place rice in a large saucepan and add coconut milk and salt amd slowly bring to the boil over medium heat, cover with a lid, reduce heat to low and cook for 10 minutes or until rice has absorbed liquid and then remove from heat and stand covered for a further 10 minutes or until rice is tender.
- CURRY PASTE - Meanwhile to make curry paste, place all ingredients in a food processor, cover and then process until it forms a smooth paste.
- GREEN CURRY - Heat 1 tablespoon oil in a wok or large deep frying pan over medium high heat and add 1/2 cup of the curry paste and cook, stirring for 1 minute or until fragrant and then add the chicken and cook, stirring for 4 minutes or until chicken is browned and almost cook through and then add coconut cream, beans and lime leaves and stir to combine and then simmer, stirring for 2 minutes or until chicken is cooked through and then add fish sauce and sugar, and stir to combine.
- Divide the rice among 4 bowls and top with the curry, then garnish with coriander sprigs and thai basil and serve with lime wedges.
- The remaining curry paste will keep covered in the fridge for 7 days.
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