Thai Curried Noodles

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This dish looks way more complicated than it actually is.  And it is probably as beautiful as it is tasty.  We developed this recipe recently for the San Jose Mercury and our editor made it once for her family and then made it again a few days later.  Nothing makes us smile more than a successful recipe and positive feedback, especially from our editor (since she knows food!).

It also is far easier than it probably looks.  We use store bought red curry paste (which I always “gussy up”) and a grocery rotisserie chicken.  Technically cheating, but who cares?  When you can get something this tasty on the table for dinner, no one will ask about the short-cuts you took.  My little one’s face lights up when this is on the menu and I am thinking we need to make it again soon.

You can use “light coconut milk”, but I am not a fan at all.  I have tried it and hated it, low-fat coconut milk in my book, just doesn’t cut it.  But don’t let my snobbery stop you. 🙂  You can also use Asian noodles, but thin or regular spaghetti works just fine.  Not the the real thing, but definitely good enough and somewhat reminds me of the laksa I grew up eating.

Thai Curried Noodles

Serves 2 adults and 2 kids

Ingredients

  • 3/4 pound thin spaghetti

Curry paste:

  • 2 tablespoons red curry paste, or more to taste
  • 1 teaspoon turmeric
  • 1 teaspoon dried coriander
  • 1 teaspoon chile flakes, or to taste
  • Salt to taste
  • 2 tablespoons vegetable oil

Broth:

  • 13.5-ounce can coconut milk
  • 3 cups chicken stock
  • 3 tablespoons fish sauce
  • 1 teaspoon sugar
  • Juice of 1 lime

Garnishes:

  • 2 cups Asian greens or steamed baby broccolini
  • Crispy shallots (buy these at an Asian market or fry your own)
  • Handful cilantro, roughly chopped
  • 1 lime, cut in wedges
  • 2 cups shredded rotisserie chicken

Method

1. Bring a large pot of salted water to a boil. Cook the pasta, following package directions. Drain well.

2. Mix the curry paste and spices. In a large saucepan, heat the oil; fry the curry paste and spices for 1 to 2 minutes, until fragrant.

3. Add the coconut milk; cook for 5 minutes. Add chicken stock, fish sauce and sugar; bring to a boil, lower heat and simmer 10 to 12 minutes. Remove from heat; add lime juice and taste for seasoning, adding salt as needed

4. To serve, place some noodles in each bowl. Ladle the coconut broth over the pasta. Garnish with chicken, vegetables, crispy shallots, cilantro and a lime wedge.

 

 

 

3 thoughts on “Thai Curried Noodles

  1. This is making my mouth water and I have already had dinner! I have all the ingredients in my pantry, definitely trying this tomorrow night. Thank you!

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