Red Curry Coconut Noodles

Oh god this is good.

This is a recipe from Pioneer Woman.  It’s pretty much the best combination of everything that’s awesome in the world.

The amounts in this are all approximate.  Feel free to experiment with the proportions until you come up with a flavour combination that suits you.

Okay, so take a couple heads of broccoli and cut all the florets off.  Save them for a nice broccofu/broccomeat later.  Cut off the tough bottoms and use a vegetable peeler to get off the thick skin.  Then cut it up into tiny little matchsticks.

Julienne up two red peppers and also an onion.

Slice up, as well, about three green onions.  You can use fresh cilantro instead of green onions if you like.Take yourself four boneless, skinless chicken breasts, and cut them into small bite-sized cubes.

Get ready as well a dobble or two of minced ginger and red curry paste.  You can adjust these accordingly to your own personal preferences.

Now, take the cream off two cans of coconut milk and dump it into a large saucepan.

Turn on the stove to medium-high heat and let that simmer up.

Look how it melts all lovely.

Plop in the curry and the ginger and let that simmer for another minute.

Now drop in your chicken and let it cook all the way through. 

Add in four cups or so of chicken broth and the rest of the coconut milk. 

Let it start to bubble again and drop in half the green onion.

Heave in the vegetables.

Now comes the tricky part.  You want to jam in a package of wide, flat rice noodles.  Do some manipulation and get that stuffed in as well as you can.  It might take some time to get them softened enough to cram them in all the way.

The noodles should take about five minutes to cook through, but you want to get the sauce boiling until it starts to thicken.  Remove it from the heat and let it thicken for another five minutes or so.

We served ours in tiny bowls out of a communal dish, and sopped up the juices with na’an.  So filling and so excellent.This serves a whole bunch of people, probably about six, so we chucked the leftovers in some Tupperware and it was great the next day.

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