Coconut Curried Chicken Noodles
|||1 small white onion, finely chopped|
|||8 cloves garlic, minced|
|||2 lbs. chicken breast, cut into large strips|
|||12 green onions, sliced crosswise|
|||2 red bell pepper, cut into thin strips|
|||32 snow peas|
|||3 cups broccoli florets|
|||6 tbsp. curry powder|
|||6 tbsp. fish sauce|
|||6 tbsp. soy sauce|
|||1/2 cup water or chicken stock|
|||2 tbsp. The Perfect Purée Ginger, thawed|
|||4 tsp. ground cumin|
|||5 tbsp. white wine vinegar|
|||3 cups The Perfect Purée Coconut, thawed|
|||1 tbsp. salt|
|||16 oz. Chinese wheat noodles, cooked and kept warm|
|||Cilantro for garnish|
| Method: |
|1.||Stir fry onion, garlic and chicken breast in hot work. Remove to a large mixing bowl.
|2.||Stir fry green onions, snow peas and red peppers. Remove to mixing bowl.
|3.||Stir fry broccoli; add 3 tbsp. water and cook until tender.
|4.||Stir in curry powder, fish sauce, soy sauce, chicken stock, Ginger puree and Coconut puree. Stir to combine. Add cumin and white wine vinegar.
|5.||Return onion, garlic, chicken, green onions and red peppers to the wok.
|6.||Heat thoroughly and toss with wheat noodles.
|7.||Garnish with cilantro