Consider this your go-to recipe for curry in a hurry. Feel free to add whatever veggies you have on hand into the mix--this versatile recipe is great for mixing and matching to make your own custom dish.
2 tablespoons green curry paste
1 tablespoon grated peeled fresh ginger
2 teaspoons fish sauce
1 (14-ounce) can light coconut milk
3/4 cup shredded dark meat chicken
1/2 cup shredded chicken breast
1 tablespoon lime juice
1 tablespoon sesame oil
3 cups sliced baby bok choy
1 cup sliced red bell pepper
1 garlic clove, minced
5 ounces uncooked wide brown rice noodles
1/2 cup cilantro leaves
4 lime wedges
Est. added sugars 0g
How to Make It
Combine first 4 ingredients in a saucepan over medium-high heat. Bring to a boil; reduce heat, and simmer 15 minutes. Stir in chicken; cook 5 minutes. Remove pan from heat; stir in lime juice. Heat oil in a skillet over medium-high heat. Add bok choy and bell pepper; sauté 2 minutes. Add garlic; cook 30 seconds. Prepare rice noodles according to the package directions; drain. Divide noodles evenly among 4 bowls; top each with 1/2 cup chicken mixture and 1/2 cup vegetables. Sprinkle with cilantro, and serve with lime wedges.
Easy to put together. I made only a few changes - used jar ginger (all I had) and put a drop of coconut extract in the sauce, along with one packet of Splenda - Thai usually has a bit of sweet. I also doubled the garlic. Enjoyed the noodles here, but would be wonderful over Jasmine rice. Next time. Next time I'll slightly reduce the green curry - 1 1/2 tablespoons would be hot enough for us.
This was easy to make and tasty. I mixed everything together after cooking rather than separating into bowls. Like a previous reviewer, the quality of curry paste makes a big difference. Don't skip the cilantro, its needed to balance the sweet spicy flavor of the curry. I use a little more ginger than is requested for a better result.
I have made this recipe three times now. I find it flavorful and fairly
flexible, and it's easy to make. Tonight I substituted ground ginger for
fresh, and even though they really aren't the same, it was still a good
dish. I used a bit more curry paste, as well. I've used both brown and
regular rice noodles; prefer the brown, but I can't always find them. I
will say that I'm not convinced that the calories per serving they've
provided is correct...something seems off, as the noodles I've used are
roughly 200 calories themselves. I think if you wanted to reduce the
effort, you could probably throw all the ingredients together in one pot
and still get a decent dinner. I do believe the quality/brand of the
green curry paste has a lot to do with the final result, however.
Tonight I did a taste test of Maesri and Mae Ploy side by side and the
Mae Ploy was vastly better. As usual, my four star rating doesn't mean
it's worthy of a special occasion, but I think it's better than average
and certainly worthy of being in the regular rotation.
Good because it's different but I expected more flavor
This was decent and relatively easy, but I found it to be generally lacking in flavor. The ginger and curry were nice together, but I wanted some saltiness to it or more depth of flavor. I liked that it was fresh tasting, healthy and quite different from the average weeknight meal I usually make. I probably won't make it again though. . . .
This dish reminds me of something that I would order at the local Thai Restaurant. I used some extra cooked chicken that I had from making chicken stock. The green curry gave the chicken lot of flavor and really made the dish delicious. I keep green curry paste in my pantry so the ingreidents were on hand, but using a green curry bought at the Asian market made the 2 tablespoons of curry paste a three star version of this recipe according to my family. If you prefer a milder spice level you might want to start out with a little less, and add to you desired level of heat. We liked it, but we eat a lot of Thai food.I also am a big fan of serving it over the rice noodles, this was a great variation from serving it over the rice and was a popular part of the dish in our house. It made 4 perfect servings. Good stuff.
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