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Monthly Archives: January 2016

Thai Curry Bowl with Chicken or Beef

Serves 4   PRINT

One night I was looking for an easy way to use chicken and was craving something a bit spicy and curry like. Well, I have a new favorite now:) And the great thing is that there are so many variations and you can use up leftovers easily in this dish. I’m making this a gluten free meal and variations for a completely no grain dish. It can be made vegetarian too just by adding more veg and toasted nuts on top. The original inspiration recipe called for packaged ramen noodles, which are gluten free but you can use thin rice noodles prepared as the package says but a tad underdone so they can finish cooking in the liquid and absorb more flavors. You can also get thin brown rice noodles which are healthier than the white. Another option is GoGo gluten free spaghetti noodles which are rice and quinoa. They take a while to cook so again make sure they are slightly underdone. To make this grain free, spiralize a medium zucchini and cook lightly in salted water but again…keep it underdone so it can cook a bit in the liquid and absorb the flavors of the curry.

*2 tablespoons olive or grapeseed oil
*1 lb boneless chicken thighs or breast or a mix, sliced (see beef/seafood variations)
*2 roughly chopped green onoins
*1 teaspoon fresh ginger, grated (you may add more to your liking)
*1 clove garlic, minced or grated
*½ lb lightly steamed asparagus, chopped in bite size pieces
*1 red pepper, thinly sliced (orange or yellow peppers are ok too)
*1 or 2 hot red or green chillies, seeds removed unless you like it really hot and chopped finely (optional)
*12 ounces cremini mushrooms, sliced
*1/4 cup thai red curry paste (yellow or green ok too)
*2 teaspoons smoked paprika
*1 (14 ounce) can coconut milk organic preferably
*4 cups chicken broth preferably home made (use more if you think it’s too thick)
*1/4 cup gluten free tamari (soy like sauce)
*2 tablespoons fish sauce (leave out if vegetarian)
*1/2 cup creamy ORGANIC peanut butter (use almond or cashew butter if you like)
*1 lime, juiced
*2 tablespoons agave for a touch of sweetness
*4 packages Ramen noodle soup, seasoning packets discarded (you may also just use your favorite pasta)
*chopped toasted peanuts or nuts of your choice, for serving
*chopped cilantro, for serving

Instructions:

Prepare your noodles or zucchini noodles as I mentioned above. Cooked to a slightly underdone state. Set aside.

Season chicken with salt and pepper. Heat a large pot over medium high heat. Add 1 tablespoon oil and the chicken or whatever meat you are using. Brown the chicken for about 5 to 10 minutes or until the chicken is barely cooked through. Remove the chicken from the pot and reserve.

Add another tablespoon of oil. Cook the mushrooms until slightly browned and add the peppers (sweet and hot), garlic, green onions, asparagus and any other veg you may be using. Cook until veg are lightly cooked. Add in the curry paste and smoked paprika, stirring until the curry paste has coated the veggies. Add 1 cup chicken broth and allow to heat up. Carefully stir in the peanut butter until completely smooth.

Add the chicken back into the pot along with the coconut milk, remaining chicken broth, tamari, fish sauce, lime juice and agave. Bring the soup to a boil then turn to simmer. Add the noodles and cook for 5 minutes or until happy that they are fully cooked.

Once the noodles are ready, serve soup immediately and garnish with fresh chopped cilantro and peanuts.

Variations: Use sliced beef fillet or ground beef. You can use other veg like snow peas, zucchini, green beans or whatever you like or may have leftover. You could also use prawns (shell removed) and just let them cook in the liquid at the end with the noodles for a few mins. Other white fish like cod or halibut can work here too. Instead of chicken broth, use beef broth if using beef in the dish. If using seafood, stick with the chicken broth.
You can get a coconut based sauce to replace tamari. It’s called Naked Coconuts- soy free seasoning sauce-organic and raw. Coconut Milk-Let’s Do…Organic-organic creamed coconut.
If using veg that are harder like broccoli or cauliflower, lightly steam first.
Now get creating:)

How a spiralizer works.

 

 

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