Thursday, June 08, 2006

wdky's thai chicken and noodle yumminess

I had this the other night at my friend wdky's, and it was really fantastic. wdky's signature dish. In the words of NB - it was the best thing I've had in my mouth for a very long time.

Serves 4

1 tbsp sunflower oil

1 onion, sliced

1 garlic clove, crushed

2.5cm (1 inch) root ginger, peeled and grated

1 bunch spring onions (scallions) sliced

500 g / 1lb chicken breast fillet, skinned and cut into bite sized pieces

2 tbsp mild curry paste (red thai curry paste)

475 ml/16fl oz/2 cups coconut milk

300 ml/ ½ pint, 1 ¼ cups chicken stock

250g/8 oz Chinese egg noodles

2 tsp lime joice

Salt and pepper

Coriander leaves (cilantro in US I think)

Heat the oil in a wok or large, heavy-based pan. Add the onion, garlic, ginger and spring onions and stir fry for 2 minutes until softened.

Add the chicken pieces and curry paste and stir fry until the vegetables and chicken are just cooked (don’t cook too long or the chicken gets tough and it still has a lot of cooking to do) about 3 to 4 minutes

Stir in the coconut milk, stock and salt and pepper to taste, mixing until well blended.

Bring to the boil, break the noodles into large pieces and add to the pan. Cover and simmer for about 6 to 8 minutes until the noodles are just tender, stirring occasionally

Add the lime juice, taste and adjust the seasoning, if necessary, then serve at once.