Sunday, 12 May 2013

Recipe | Green Chicken Curry with Hokkien Noodles

In the last year or so my tolerance my chili and spice has increased immensely. Additions of intensely hot chili to my meals has become a slight obsession. I'm currently living and sharing meals with family who do no appreciate such hectic spice (understandably) and so whenever I get the chance I go a bit nuts. This was a curry I created when my mum was up visiting recently. It's fairly simple and can be altered with whatever meat, and vegetables and noodles that you prefer.

Serves 2-3
rice bran oil
2 skinless chicken breasts, cut into 1cm slices
5cm chunk of ginger, finely chopped
2 red chilis, finely chopped (remove the seeds if you want a milder dish)
2 tbs green curry paste
1 red onion, sliced into wedges
2 handfuls of your choice of green vegetables (I chose snow peas and broccolini because they were in the fridge)
1 cup coconut milk
Hokkien (thick egg) noodles, enough for two

In a large pan heat some rice bran oil. Brown the chicken, half the amount at a time. This will prevent the meat from stewing in its own juices. Remove chicken from the pan and set aside.

Heat another small amount of rice bran oil in the same pan. Cook chopped ginger and chili until you can smell their aromas. Add the green curry paste until you gain a similar effect. This process toasts the spices in the paste, ginger and chili inducing the flavours out of these highly flavoursome foods. 

Add in the red onion and green vegetables. Cook until the white parts of the onion are beginning to become translucent. Add the chicken and coconut milk.

Meanwhile, follow instructions on the packet in regards to cooking the hokkien noodles. Once cooked, combine with the curry and serve. Top with extra chili if you like.

I hope you try this recipe. It's fairly simple and able to be changed for whatever ingredients you have available. Let me know if you do try it. 

Happy Mothers Day! I hope you spoil your mum silly! 
Erin xx

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