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. Continue reading

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Kid Friendly Green Curry?

It is tough to think of green curry as kid friendly but at our house, it is one of our favorites.  Ever since we had Ria, I have been tinkering with recipes to make them suitable for little palates and it seems to have paid off.  I can now add increasing amounts of spices and even chillies.  I added 3 serrano peppers (seeds and all) to the version I made recently and it was eaten by the munchkin with gusto.  The coconut milk also tempers the spices and chilli flavor a great deal.

Making your own green curry paste at home is not as daunting as it seems.  Do not be intimated by the long list of ingredients as I often am when I look at a longish recipe.  The toughest part of making this recipe is getting all the ingredients together.  You can make an extra large batch in your food processor and freeze it in little baggies.  If you are going through the trouble of using the food processor you might as well put it to good use.  On days you want a quick and satisfying meal, just buy some fresh chicken/seafood/pork and/or vegetables and tofu and you will have dinner in a flash.

Green Curry Chicken

Serves 2 adults and 2 kids

Ingredients

For green curry paste:

1 large handful of basil

1 large handful of cilantro

2 cloves garlic

4 shallots or 1 medium onion roughly chopped

1 inch piece of ginger

½ tsp ground cumin

1 tbsp ground coriander

1 tbsp soy sauce/fish sauce

1 jalapeno chilli – seeded (optional)

1 tbsp oil

juice of 1 lime

For chicken curry:

2 tbsp vegetable oil

1 lb chicken thigh or breast meat cut into one inch cubes

2 cups chopped vegetable of choice (I used red peppers)

1 can coconut milk (13.5 fl. oz)

1/2 cup water (optional – if you like a thinner curry)

salt to taste

Method

  1. Puree all the ingredients for the green curry paste in a food processor or blender
  2. Heat 2 tablespoons of vegetable oil and stir-fry the paste for 2-3 minutes
  3. Add the chicken and salt to taste and fry for 3-4 minutes
  4. Pour in coconut milk, water (if using) and bring to a boil and simmer for 10 minutes to cook chicken through
  5. Continue to simmer after you add your vegetable of choice and simmer for 3-5 minutes depending on the vegetables you use and how crunchy you like them