Wednesday, February 2, 2011

Thai Chicken and Noodle Stir-Fry

Getting good photos of food is hard! I think
I need a better light for that in the kitchen.
The dish could use more green - next time
I'll sprinkle chopped basil on top. I served
green beans on the side
 This was a very tasty dish, easy and quick to make (although it could have used a bit more heat - I'll add a teaspoon of red chili sauce next time). I'll be adding this recipe to our camping recipe book.

I'll use the rest of the can of coconut milk in a curry dish tomorrow. I used tomato sauce as I couldn't find juice except in large tins so I'll either freeze it or use the leftovers in something else.

Thai Chicken and Noodle Stir-Fry ***1/2

Serve with a salad or cooked green beans.
Yields: 4 Servings

3/4 pound Linguine
1 tablespoon Vegetable oil
1 pound Chicken breast boneless, skinless, cut in 1 1/2 in chunks
1 Onion thinly sliced
2 cloves Garlic
1 tablespoon Ginger chopped, fresh
1 teaspoon Curry powder
1 tablespoon Thai fish sauce or soy sauce
1/3 cup Chicken stock
1/3 cup Coconut milk
1/2 cup Tomato juice
12 small Chilis hot green
Fresh basil handful thai basil, unchopped
Salt and pepper

Instructions1. Bring large pot of water to boil. Add linguine and cook until tender. Drain. If not using right away, rinse with cold water.
2. Heat oil on high heat in non-stick wok or large deep skillet. Add chicken and stir-fry until it looses it raw appearance.
3. Add onion, garlic and ginger. Stir-fry for 30 to 60 seconds.
4. Stir in curry powder, fish sauce, chicken stock, coconut milk and tomato juice. Bring to boil.
5. Add chilis and basil and cook for 3 to 4 minutes.
6. Add noodles and combine well until noodles are thoroughly heated. Taste and add salt and pepper if necessary.

Source: More Heartsmart Cooking with Bonnie Stern
Cuisine :   Thai    
 Main Ingredient :   Chicken

Although coconut milk is high in fat, it adds a wonderful texture and taste to sauces, even if only a small amount is added. If you do not want to use it, simply add extra tomato juice. Be sure to remove the whole chilis after cooking or warn guests not to eat them. Or omit the chilis and add 1 tsp hot chili paste with the onions.

Use a teaspoon of red chili sauce for a bit more heat.

Thai basil has more of an anise taste that other kinds. Its stems are purply green. If you can't find it use regular basil.

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