Red Curry Chicken Thai-Pan Noodle Medley - ★Cooking Recipes★

Recipe courtesy of Funguyz.
Directions for: Red Curry Chicken Thai-Pan Noodle Medley

Ingredients

Noodles

10 oz thin rice noodles

Chicken Curry Sauce

1 lb(s) boneless, skinless chicken thighs, diced

2 tsp five spice

2 tsp no-salt Cajun seasoning

1 oz grape seed oil

1 oz fresh garlic, chopped

1 oz shallots, chopped

2 Tbsp red curry paste

1 cups coconut milk

Tbsp honey

Vegetable Stir-Fry

Noodles (from above)

cup hot and sour soup stock

1 cup onion, julienned

1 cup celery, sliced along the bias in 1 1/2-inch pieces

1 red bell pepper, julienned

1 yellow bell pepper, julienned

4 cups green cabbage, julienned

1 cup red cabbage

1 carrot, shredded

Chicken Curry Sauce (from above)

2 green (spring) onions, chopped

2 Tbsp dried fried onion, diced

Directions

Noodles

1. Bring 2 quarts of water to a boil. Plunge noodles into boiling water and stir enough to separate and prevent from sticking to the bottom of the pan. Cook to just done.

2. Drain, rinse under cold water. Set aside (or chill) until ready to use.

Chicken Curry Sauce

1. Dust the raw diced chicken with five spice and Cajun seasoning.

2. Heat oil in a saut pan and sweat the garlic and shallots together. Place half of this garlic-shallot oil into a (separate) sauce pan to use to make the curry.

3. Return the saut pan to the heat and add additional oil if needed and quickly saut the seasoned chicken till just done. Remove saut pan from heat and set aside.

4. Return sauce pan to heat. Add curry paste to garlic-shallot oil. When the pan is hot, stir in 1 cup of the coconut milk and simmer for 1 minute.

5. Bring the chicken back to the heat and cover with the curry sauce. Add the remainder of the coconut milk and the honey, keep warm.

Vegetable Stir-Fry

1. Stir-fry the cooked noodles with a cup of hot and sour stock. Put in a serving bowl.

2. Stir-fry the onion, celery, peppers, cabbage and carrot using the garlic-shallot oil and add the remaining stock. Season to taste and stir-fry until just cooked. Place over noodles.

3. Spoon over the chicken curry sauce. Garnish with green and dried onions.

See more: Chicken, Stir-Fry, Thai, Vegetables