Thai Green Chicken Curry with Noodles

Thai Green Chicken Curry with Noodles

YUM!!!  This was a fine meal indeed!  I am a humble person, truly lol!   My husband was licking the bowl and waiting like a scavenger to finish any leftovers the boys might leave.  I saw a ramen noodle version of this Thai Green curry and I couldn’t wait to recreate it.  Just look at the gorgeous colour of the soup,  makes me crave it all over again!  Coconut, lime, coriander and chilli are the best combination!  I love Thai flavours, who would have ever thought that this hard-shelled fruit would be so harmonious with lime and chilli?  Best of all, it’s so easy to make!

Chicken soaking up the curry

We used to eat a lot of Chicken Laksa while living in Australia, Laksa means coconut-based curry soup. It is unsure where it derives from and it could be from Singapore, Malaysia or Indonesia?  It is quite popular in Australia and you can get it at some pubs and on cafe menus?  WELL!  we need to Bring the Laksa to our home because it is so tasty and easy to make!  especially with the cold weather coming, this will make you feel all warm and fuzzy inside!  Our friend Bruce who has lived in Australia looooooves his Laksa and cannot find it here on the menu!  I have made a Chang Mai version for him before, but this one I like better, so YES Bruce I owe you one and this is coming your way!!!  Simple steps, strong flavours!  

Vermicelli Rice Noodles Soaking

The vermicelli noodles are just soaked in boiling hot water, do this about 10 minutes or until soft before you are ready to serve your soup so the noodles are piping hot.  I used 2 clumps of rice noodles because they are my favourite, there was enough for about 4 servings.  The hot noodles should be placed in bowls when ready to serve and not in the pot, otherwise they soak up the soup too quickly and you will have less soup and mushy noodles.  This is the only tricky part, just remember to do it separately and then soup the curry on top of the noodles, lastly garnish with coriander, mint, green onion, chilli and bean sprouts.

Thai Green Chicken Curry with Noodles

Could be a perfect meal tonight before your Halloween trick or treat and then again afterwards on this damp, wet day!  Let’s hope it clears up for the evening!  Happy spooks to everyone!!!!

Thai Green Chicken Curry with Noodles
 
Prep time
Cook time
Total time
 
This amazing Thai Green Curry Chicken with noodles is absolutely delicious! Also known as Laksa! The coconut milk mixed with spicy, tasty curry and fresh lime is the perfect combination with succulent chicken and rice noodles! Garnish with more lime, chilli and fresh herbs!
Author:
Recipe type: Dinner,Soup,Noodles
Cuisine: Thai
Serves: 3-4
Ingredients
  • Splash of oil
  • 1 tbsp ginger, grated or finely minced
  • 1 clove garlic, minced
  • 1 can coconut milk (400ml)
  • 2- 3 tbsp green curry paste (30-45ml)
  • 3-4 chicken thighs or 2 chicken breasts, cut into bite-sized slices
  • ½ red or orange sweet bell pepper, cut into 2 to 3-inch thin slices
  • 2 cups chicken stock
  • 3 tbsp fish sauce
  • ½ cup of chick peas
  • salt and pepper to taste
  • Vermicelli flat rice noodles soaked in boiling hot water (I used 2 clumps of dried noodles)
  • 1 lime (1/2 lime for juice plus wedges for garnish)
  • Coriander, mint, bean sprouts, thai or regular basil, green onions and chilli, to garnish
  • Salt and Pepper, to taste
Instructions
  1. In a large saucepan, add bit of oil, garlic and ginger and saute until fragrant
  2. Add about ⅓ of the coconut milk, bring it to a boil and stir often until it bubbles and separates
  3. Add the curry paste, heat and mix well
  4. Add the chicken, red pepper and stir-fry for about 2 minutes, coating the pieces
  5. Add the remaining coconut milk, chicken stock, fish sauce and chick peas
  6. Season with salt and pepper if required
  7. Simmer gently for 7-10 minutes
  8. Meanwhile, soak dried noodles in a bowl of bowling water for about 10 minutes
  9. Once the noodles are soft, divide them into bowls
  10. Remove curry from heat, stir in the juice of ½ of the lime and pour over noodles
  11. Garnish with green onions, bean sprouts, fresh herbs and chilli

 

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