Thai Chicken with Noodles and Vegetables |
Ingredients: |
Method: |
1 Tbsp Thai red curry paste
3 Tbsp olive oil
4 boneless, skinless chicken breasts
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Combine curry paste and oil.
Brush on chicken breasts.
Marinate for 1 hour, then grill on the barbeque
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12 oz green beans
8 Shitake mushrooms
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Brush beans and mushrooms with oil and grill 2-3 minutes per side,
until soft. Cut into pieces
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8 oz thin rice noodles
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Soak noodles in hot water for 30 minutes, while preparing the sauce.
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1 cup coconut milk
1/2 cup chicken stock
1/4 cup fresh basil, slivered
2 Tbsp fish sauce
1 tsp sugar
1 Tbsp chopped garlic
1 tsp Asian chili sauce
grated rind and juice of 1 lime
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Combine sauce ingredients in a skillet.
Bring to a boil, then simmer for 1 minute.
Stir in the vegetables. Drain the noodles and add to the sauce.
Simmer for another 2 minutes.
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2 cups bean sprouts
3 green onions
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At this point, you can cut the chicken into strips and add to
the skillet mixture; or, serve the chicken breasts whole,
surrounded with the noodles and sauce.
Scatter the bean sprouts, chopped green onions and extra
basil or mint over top.
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Serves 4
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source:Lucy Waverman in the Toronto Star, July, 2001
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