Introduction
If you’re in the mood for a delicious and fragrant dish that combines the richness of coconut milk with the bold flavors of green curry, this recipe for chicken with rice noodles is perfect for you. Not only is it easy to prepare, but it also showcases fresh ingredients that contribute to its vibrant and savory profile. Let’s dive into the detailed ingredients and get cooking!
Ingredients
4 ounces rice noodles
1 tablespoon canola oil
1½ pounds boneless, skinless chicken thighs, cut into 1-inch chunks
Kosher salt and freshly ground black pepper, to taste
3 cloves garlic, minced
1 onion, diced
3 tablespoons green curry paste
1 tablespoon freshly grated ginger
2½ cups chicken stock
1 (13.5-ounce) can coconut milk
3 cups snow peas, sliced
2 green onions, thinly sliced
¼ cup chopped fresh cilantro leaves
2 tablespoons freshly squeezed lime juice
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Yield
Serves 4
Instructions
1. Cook rice noodles according to package instructions; set aside.
2. Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper. Add chicken, garlic, and onion to the pot; cook until golden, about 3-5 minutes.
3. Stir in green curry paste and ginger; cook until fragrant, about 1 minute.
4. Add chicken stock and coconut milk; bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, until reduced and thickened, about 10-15 minutes.
5. Stir in snow peas, green onions, cilantro, and lime juice; season with salt and pepper, to taste.
6. Serve immediately with rice noodles.
Detailed Directions and Instructions
Step 1: Prepare the Rice Noodles
Cook rice noodles according to the instructions provided in the package. Once cooked, drain and set aside for later use.
Step 2: Sauté the Chicken
In a large stockpot or Dutch oven, heat 1 tablespoon of canola oil over medium heat. Season the boneless, skinless chicken thighs with kosher salt and freshly ground black pepper. Add the seasoned chicken pieces, minced garlic, and diced onion to the pot. Sauté until the chicken is golden brown and the onion becomes translucent, approximately 3-5 minutes.
Step 3: Add Curry Paste and Ginger
Stir in 3 tablespoons of green curry paste and 1 tablespoon of freshly grated ginger to the pot. Continue cooking for about 1 minute, allowing the mixture to become fragrant.
Step 4: Incorporate Chicken Stock and Coconut Milk
Pour in 2½ cups of chicken stock and 1 (13.5-ounce) can of coconut milk into the pot. Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook uncovered. Stir occasionally for about 10-15 minutes, or until the sauce has reduced and thickened to your liking.
Step 5: Add Vegetables and Seasonings
Mix in 3 cups of sliced snow peas, thinly sliced green onions, ¼ cup of chopped fresh cilantro leaves, and 2 tablespoons of freshly squeezed lime juice. Taste and adjust seasoning with additional salt and pepper as needed.
Step 6: Serve
Serve the curry immediately over the prepared rice noodles. Enjoy your meal!
Notes
Note 1: Cooking Time
The total cooking time for this recipe is approximately 30-40 minutes, including preparation and cooking.
Note 2: Spice Level
Adjust the amount of green curry paste according to your preference for spice. Add more for a spicier dish or reduce for a milder flavor.
Note 3: Additional Garnishes
Consider adding extra garnishes such as lime wedges or additional chopped cilantro for serving to enhance the presentation and flavor.
Note 4: Leftovers
Store any leftovers in an airtight container in the refrigerator. Reheat gently on the stove or in the microwave before serving.
Cook techniques
Cooking Rice Noodles
Cook the rice noodles according to the package instructions. This usually involves boiling water and adding the noodles until they are tender, typically around 4–7 minutes. Drain and set aside.
Searing Chicken
Heat canola oil in a large pot over medium heat. Season the chicken chunks with salt and pepper, then add them to the oil. Sear the chicken for 3-5 minutes until golden brown, ensuring to stir occasionally.
Infusing Flavors
Add minced garlic and diced onion to the pot once the chicken is golden. Cook until the onions are translucent, then incorporate green curry paste and freshly grated ginger. This will enhance the dish’s flavor profile significantly.
Simmering the Sauce
Combine chicken stock and coconut milk in the pot after the aromatics have cooked. Bring the mixture to a boil, then reduce the heat and allow it to simmer uncovered. This step is crucial for thickening the sauce and melding the flavors.
Adding Vegetables
After the sauce has thickened, stir in sliced snow peas, green onions, chopped cilantro, and freshly squeezed lime juice. This adds freshness and texture to the dish. Season with additional salt and pepper as needed.
Serving the Dish
Serve the thickened chicken and vegetable mixture over the prepared rice noodles for a complete meal.
FAQ
Can I substitute chicken thighs with another type of meat?
Yes, you can use chicken breast, tofu, or shrimp as alternatives.
What if I don’t have green curry paste?
You can make a homemade version with green chilies, garlic, and spices or use red curry paste, but it will change the dish’s flavor profile.
How can I make this dish spicier?
Add more green curry paste or some sliced fresh chilies while cooking to increase the heat.
Can I use frozen snow peas?
Yes, frozen snow peas can be used. Just toss them in during the last few minutes of cooking to warm them through.
What are some good side dishes to serve with this meal?
Serve it with a simple cucumber salad or a side of steamed vegetables to complement the dish.
Conclusion
This delightful dish brings together the rich flavors of green curry, tender chicken, and creamy coconut milk, perfectly complemented by the crunch of snow peas and the freshness of cilantro and lime. It’s a satisfying meal that highlights the versatility of rice noodles, making it a great option for family dinners or casual gatherings.
More recipes suggestions and combination
Vegetarian Green Curry
Swap chicken for tofu or chickpeas and use vegetable stock instead of chicken stock, keeping the other ingredients the same for a delicious vegetarian alternative.
Spicy Shrimp Noodles
Replace the chicken with shrimp and add a splash of fish sauce or a sprinkle of chili flakes to amp up the flavors and heat.
Thai Basil Chicken
Incorporate Thai basil along with snow peas for a fragrant twist. Sauté basil leaves just before serving for a fresh herbaceous note.
Coconut Curry with Sweet Potatoes
Add diced sweet potatoes to the curry while it simmers for a hearty and nutritious addition, complementing the flavors of the dish.
Curried Lentil Soup
Use red lentils instead of chicken for a filling soup version, adding a splash of lime juice for brightness, and serve it alongside the rice noodles.
Chicken Coconut Soup (Tom Kha Gai)
Modify the dish into a soup by increasing the amount of chicken stock and adding mushrooms and lime leaves for a traditional Tom Kha Gai flavor profile.
