Tuesday, May 29, 2012

Curry "Noodle" Bowl

MMMM YUMMM. This is so very good, and everyone LOVES it. So very good. It's a quick meal and heats up well. A little heat from the curry and chili powders. Creamy and rich from the stock and coconut milk. It's grain free, sugar free, and dairy free also. Check your coconut milk and fish sauce ingredients to make sure they don't have any added ingredients that you don't want to be eating.
The curry can be made spicy or mild to your liking. Homemade curry powder is most flavorful if you make yours. I like to make big batches at a time.
More yumminess

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Give Peas A Chance Curry "Noodle" Bowl

1 pound skinless chicken thighs or breasts, or shrimp!
1 five inch piece of lemongrass- tough leaves removed
3 kaffir leaves- if you don't have these use a vegetable peeler and peel strips of lime zest off of one lime
2 inches ginger peeled and sliced into rounds
2 cloves garlic, peeled and minced
1/2  onion, sliced thinly
1/2 bell pepper, sliced thinly
1/2-1 teaspoons Thai or Indian chili powder
curry powder
1 cup coconut milk *
5 cups chicken broth/stock
1-2 tablespoons Red Boat fish sauce

Noodles- julienne any of these (I use this awesome blossom here, it's ah-maze-ing)

Shredded cabbage
Chopped cilantro
Lime wedges
Sliced jalapeno
Sliced cucumber
Sliced bell peppers
Red Boat fish sauce
Thai bird chili powder

  1. Cut chicken into strips.  
  2. Heat oil in a dutch oven or pot. 
  3. Add lemon grass, kaffir leaves, ginger and garlic. Cook for a minute, until fragrant. 
  4. Add chicken, and brown on all sides. 
  5. Add the onion and bell pepper. Cook until crisp tender. 
  6. Add curry powder, chili powder, coconut milk, and stock. Bring to a boil. 
  7. Don't over cook the bell peppers, they get mushy -or just leave them out and serve as a garnish, that's how we like it best. 
  8. Add noodles and simmer until crisp tender.*
  9. Stir in fish sauce.
  10. Ladle into bowls. 
  11. Top with garnishes.
  • If you don't have coconut milk, try coconut cream concentrate, 2-3 tablespoons of it works great.
  • If you are making extra to serve the next day, don't add the vegetable noodles. They may get mushy. Just toss them in when heating the soup.
  • I usually blanch the noodles in boiling water and drain. I make each bowl individually, ladling broth over the noodles.
  • This is excellent with shrimp, and if you eat it- tofu!

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