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Coconut Curried Chicken Noodles

8 portions

Susan Walter, Chef

    • 3 cups The Perfect Purée Coconut Puree,  thawed
    • 2 tbsp. The Perfect Purée Ginger Puree,  thawed
    • 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
    • 4 tsp. ground cumin
    • 5 tbsp. white wine vinegar
    • 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