Thursday, June 3, 2010

Thai Coconut Curry Noodles

Thai Coconut Curry Noodles

Oil to coat wok or large pan
1 lb. chicken breast, thinly sliced into 2 inch pieces
2 Tbs. flour
1 clove garlic, finely chopped
1 can bamboo shoots, thinly sliced
2 cups thin green bean
2 Tbs. Thai red curry paste
1 can coconut milk
2 Thai chilies (optional), finely chopped
Juice of ½ a lime, slicing other ½ into wedges
1-3 Tbs. Fish sauce, depending on taste
1 pkg. rice noodles, soaked 1 hour starting with hot water (or according to package)

Add oil to wok and heat to medium high. Lightly flour chicken, add to pan and cook stirring until cooked through and browning. Add garlic, green beans and bamboo shoots and cook 5 minutes more stirring constantly. Remove to platter and set aside. Add red curry paste to wok and cook, stirring for 1 minute. Add coconut milk and stir to combine. Add chilies, lime juice and fish sauce and stir. Reintroduce chicken, green beans and bamboo shoots. Add pre-soaked noodles and combine thoroughly. Cook a couple of minutes, stirring constantly. Serve with lime wedges.

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