Thai Green Curry Noodles
A warm bowl of Thai Green Curry Noodles is an irresistible change of pace from the usual chicken soup. It’s utterly delicious and slurp-worthy.
We’ve got two days of spring break under our belts. It’s already a mixed bag, likely to get more motley as we go.
Already the Biggest Little has fractured his foot in a freak accident; I’m up to like our 17th visit to orthopedics to date. Boys = broken bones. Gulp.
‘Course, some ortho trips were for myself, but that just doesn’t need revisiting right now.
Back to our mixed bag. The Littles bicker incessantly but then turn around and generously share their Easter loot. We’re heartbroken over the loss of our canine best friend, but then we bond over her photos.
There’s both warm sunshine and blustery rain in the forecast. There’s taxes (sob) but also coconut chocolate cookies (woop!)
April may threaten a few mornings of gusty snow. That’s where glowing bowls of Thai Green Curry Noodles come in.
Let’s put some pep and sparkle into those gray skies. Even if you’re crazy lucky to live where the sun shines all time time (hello, my entire Cali family)…there’s no bad time for a luscious bowl of mouthwatering Thai Green Curry Noodles.
I mean, there’s the green curry. Mild, with an upbeat kick to it. There’s the chewy rice noodles, gluten free for those who care. There’s tender chicken, sweet red bells, and crispy bamboo shoots. All swimming in a savory, slurp-worthy broth.
Did we not say sparkle?
It’s zestful, zingy, and zippy at all once.
Go ahead. Pep up your dinner tonight.
Thai Green Curry Noodles
- 4 TB cooking oil
- 1 onion, peeled and sliced into thin strips
- 6 fresh garlic cloves, minced
- 2 TB fresh ginger, grated
- 3 stalks lemongrass, inner white parts only, thinly sliced
- 8 TB green curry paste
- 2 cans, 14 oz each Asian coconut milk, unsweetened
- 2 cups regular, high quality chicken broth
- 6 TB Asian fish sauce
- 2 TB palm sugar, brown sugar can be subbed if needed, but palm sugar is best
- 2 TB freshly squeezed lime juice
- 3 lbs boneless chicken thighs or breast, cut into bite size pieces
- 8 lime leaves, sliced OR zest of 1 large lime
- 8 oz can of sliced bamboo shoots, drained
- 2 large red bell peppers, seeded and sliced
- ¼ cup Thai basil leaves, shredded
- ¼ cup cilantro leaves, chopped
- 1 lb wide Thai rice noodles, dry
- Optional: 1-2 chilies, seeded and sliced, if you like heat
- Garnish: lime wedges
- In a deep large pan or pot, add the cooking oil over medium high heat. Once hot, add garlic and onion, stirring until soft (2-3 min) Add ginger, lemongrass, curry paste, and optional chilies. Stir fry 30 seconds. Add coconut milk and chicken broth. Add fish sauce, palm sugar, and lime juice. Stir to combine; at this point, the flavor should be a nice balance of tangy, sweet, spicy, and salty. If needed, season with additional sugar, fish sauce, or lime to adjust the balance of flavors. (Dish can be made 1 day ahead up to this point. Flavors will meld and become much more concentrated the next day.)
- Add chicken, lime leaves (or zest,) bamboo shoots, and red bell peppers, stirring well. If using them, add chilies. Bring liquid to a boil and immediately reduce to medium-low for a low boil. Simmer 5-10 min. uncovered, or just until chicken is cooked through, stirring occasionally. Don't overcook the chicken.
- Turn heat off. Add basil and cilantro, stirring to combine. Cover to keep warm.
- Meanwhile, cook rice noodles according to package instructions. Drain and divide into individual bowls. Ladle on the warm chicken curry and serve immediately. Garnish with lime wedges, if desired.
Did you make this?
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Source: Chew Out Loud