michael-in-phoenix
Well-known member
Thai Gingered Chicken Noodles
Adapted from a recipe by Linda Doeser
Ingredients:
12 oz boneless, skinless chicken breast
8 oz zucchini
10 oz eggplant
2 to 4 Tbsp vegetable oil
2 inch piece of fresh ginger, chopped -about 2 generous Tbsp
6 green onions, sliced
2 tsp Thai green curry paste
1 2/3 cup coconut milk, unsweetened
2 cups chicken broth
4 oz of medium egg noodles, dried
3 Tbsp fresh cilantro, chopped
1 Tbsp fresh lemon juice
salt and freshly ground black pepper (to taste)
chopped fresh cilantro for garnish
Directions:
Cut chicken into bite-size pieces.
Halve the zucchini lengthwise and rough chop into bite-size pieces. Chop eggplant into bite-size pieces.
Heat 2 Tbsp of oil in a large saucepan or a wok. Cook the chicken until golden. Remove with a slotted spoon and drain on paper towels.
Add 2 Tbsp of oil and the ginger and green onions. Cook for 3 minutes. Add the zucchini and cook for 2 to 3 minutes, or until they are beginning to turn golden. Stir in the Thai curry paste and cook for 1 minute.
Add the coconut milk, broth, eggplant and chicken, bring to a simmer, lower heat and simmer for 10 minutes. Add the noodles and cook for 5 minutes, or until the chicken is cooked and the noodles are tender.
Stir in the cilantro and lemon juice and season with salt and pepper to taste.
Serve immediately, garnished with cilantro.
Enjoy!
Michael
Adapted from a recipe by Linda Doeser
Ingredients:
12 oz boneless, skinless chicken breast
8 oz zucchini
10 oz eggplant
2 to 4 Tbsp vegetable oil
2 inch piece of fresh ginger, chopped -about 2 generous Tbsp
6 green onions, sliced
2 tsp Thai green curry paste
1 2/3 cup coconut milk, unsweetened
2 cups chicken broth
4 oz of medium egg noodles, dried
3 Tbsp fresh cilantro, chopped
1 Tbsp fresh lemon juice
salt and freshly ground black pepper (to taste)
chopped fresh cilantro for garnish
Directions:
Cut chicken into bite-size pieces.
Halve the zucchini lengthwise and rough chop into bite-size pieces. Chop eggplant into bite-size pieces.
Heat 2 Tbsp of oil in a large saucepan or a wok. Cook the chicken until golden. Remove with a slotted spoon and drain on paper towels.
Add 2 Tbsp of oil and the ginger and green onions. Cook for 3 minutes. Add the zucchini and cook for 2 to 3 minutes, or until they are beginning to turn golden. Stir in the Thai curry paste and cook for 1 minute.
Add the coconut milk, broth, eggplant and chicken, bring to a simmer, lower heat and simmer for 10 minutes. Add the noodles and cook for 5 minutes, or until the chicken is cooked and the noodles are tender.
Stir in the cilantro and lemon juice and season with salt and pepper to taste.
Serve immediately, garnished with cilantro.
Enjoy!
Michael