Thursday, 22 November 2012

Chicken Curry Noodles

 
You can see how much I love my Wagamamma Cookbooks.
I have been making so many dishes from the book and each time it is such a delight eating he dishes.
I have made the Sweet Chillie Sauce, which was super spicy delicious and then the Salmon Curry With rice Noodles which was super creamy delicious and after seeing teh recipe in my blog sis made it and her whole family just loved it too, have made theirvery famous Chicken Ramen something which I very often make here at home ,
I think if  Ilook in my blog the list will go on and on and also I don't take every time a pic for my blog when I make a dish.
That is how much I love both the books. If you want to buy the books you can check out Amazon.

This is yet another dish we loved from the book.







The recipe below serves 2. You can double it triple it depending on for how many people you are cooking for.
3 tablespoon Vegetable oil
150 gm boneless chicken breast diced
1 courgette/Zucchini diced
1/2 small Aubergine diced
2 spring onions cut into 1 cm pieces ( I didn't have so used normal onions)
1 garlic cloves peeled and finley chopped
3 cm piece ginger peeled and finley chopped
1 tablespoon of Green curry paste ( I used 2 tablespoon)
250 ml chicken stock
175 ml coconut milk
1 tablespoon fish sauce
100 gm medium egg noodles  cooked ( I used rice noodles)
Juice of 1 lime
2 tablespoon roughly chopped corriander leaves.
2 tablespoon unsalted  roasted peanuts

Heat 1 tablespoon of the oil in a hot wok over a medium heat and stir fry the chicken 3-4 minutes or untill golden brown. Remove and set aside.
Add the remaining oil to teh wok and stir fry the courgette and aubergine for 4 minutes or untill golden brown.
The aubergine tend to soak up all the oil at first and then release it.

Add the spring onions, stir fry for 1 minute and then add the garlic and ginger.
Cook for 1 minute and then stir in the curry paste.

Pour in the chicken stock, coconut milk and fish sauce, bring to the boil and simmer for 10 minutes.
Add the noodles and reserved chicken and cook for aobut 4 minutes untill the noodles are tender.
Add the lime juice and check the seasoning.
Serve sprinkled with the corriander and peanuts.
 





 

16 comments:

Bombay-Bruxelles said...

Nice, quick and satisfying!

raaji said...

Nice and simple food when craving for noodles..

indosungod said...

Delicious!

Jaya M said...

I love these quick fix noodles and this looks delicious...have a lovely weekend Finla..hugs

Angie's Recipes said...

A light and delicious lunch! Love the crunchy touch of peanuts.

Cakelaw said...

Great photo Finla. These noodles look fabulous.

Priya said...

Super filling noodles, wonderful bowl.

sra said...

Do the noodles absorb all the liquids, Finla? Or is there any left at the bottom? I think this is the first time I've come across a recipe where noodles are cooked in coconut milk.

Happy Cook / Finla said...

Sra it is little bit like creamy watery with the addition of coconut milk. I have made recipes with coconut milk in noodles especially Thai noodle dishes.

Rinku Naveen said...

Noodles look so good Finla. My son will love it. Will love to try it. But what is this curry paste you have used?

Deeba PAB said...

Oooh I like this Finla. Quick and delicious! Bookmarked! xoxo

Prathima Rao said...

wow..this looks damn delicious!!!
Prathima Rao
Prats Corner

myweekendfoodexperiments said...

Thats a beautiful dish, so easy to whip up. Thanks for sharing the recipe!

Cham said...

The sauce itself makes me drool, never tasted this way!

Ragini Sharma said...

This is very nice and healthy noodles to make.
Joint Replacement India

lissie said...

I'm feeling hungry...love it!