Thai Style Chicken & Vegetable Noodles

Ever since I have been to Thailand, I have become a big fan of Thai foods simply because it's spicy and I love spicy food! Also because it's very varied and a whole range of different flavors are mixed together.


This recipe requires using coconut milk, and although I am not a very big fan of raw coconut but every time I make this dish, the aroma of coconut cream mixed with other ingredients make me 10 times hungrier! 

For this recipe you will require few very simple ingredients..

In a pan saute garlic in about 3-4 tbsp oil.

When garlic browns, add chicken strips, salt and pepper and let cook for about 2 minutes on high flame until water almost dries.

Add Thai Red Curry Sauce and mix well. This sauce is high in sodium content therefore avoid using a large quantity because you may end up with a very salty dish.

Once the chicken is tender add vegetables of your choice. I used carrots, capsicum, cabbage and spring onions. You can also use broccoli, cauliflower, baby corn, etc. Experiment, the world is your play ground!

Add the coconut cream and let simmer on medium flame for 2 minutes.

Now add the mushrooms and mix everything well. Allow 1 more minute on stove.

Turn off the heat and add boiled noodles. If you want to adjust seasoning according to your own taste, you can do it now.

Add spring onions, mix well and dish out. Add julienne green chilies for extra spice.

Serve hot.

Thai Style Chicken and Vegetable Noodles


Ingredients:

1. Chicken (1/2 kg - cut in strips)
2. Spaghetti noodles (250 gm)
3. Thai Red Curry Sauce (2 tbsp)
4. Coconut cream (200 gm)
5. Carrots (1/2 cup - julienne)
6. Cabbage  (1/2 cup - julienne)
7. Capsicum  (1/2 cup - julienne)
8. Spring onions  (1/2 cup - chopped)
9. Mushrooms (1 can - sliced)
10. Garlic (1 tbsp - chopped)
11. Green Chilies ( 5 - julienne)
12. Black Pepper (2 tbsp)
13. Salt (According to taste)
14. Cooking Oil (3-4 tbsp)

Method:

1. Boil spaghetti noodles according to instructions on the pack and set aside.
2. In a pan, heat oil and saute chopped garlic until it takes a brownish color.
3. Add chicken strips, salt and black pepper. Cook on high flame until water almost dries and all chicken pieces have taken a white color.
4. Now lower the flame to medium and add Thai Red Curry Sauce. Mix until all chicken pieces are covered with the sauce and let it cook for about 2 minutes. If the chicken pieces start sticking to the pan, lower the flame and add 2-3 tbsp water.
5. Add carrots. capsicum and cabbage and saute vegetables with chicken  for 1 minute. 
6. Add coconut cream and let cook for 2 minutes.
7. Add mushrooms, allow one more minute on the stove.
8. Turn off the heat and add boiled noodles. If you want to adjust seasoning according to your own taste, you can do it now.
9. Add spring onions, mix well and dish out. Add julienne green chilies for extra spice.

Note: This dish can be made ahead of time and refrigerated in an airtight container for up to 2 days. Not recommended for freezing.