Thai Green Chicken Curry (with Rice Noodles)

By GABARATA

Ingredients

• Ingredients For Noodles
• 1 14oz package of Guilin Rice Vermicelli Noodles
• 12 cups of water
• Ingredients for green curry
• 1 1/2-2 lbs sliced chicken
• 20 oz can of bamboo shoots
• 15 oz can of baby corn
• 13.5 oz can of coconut milk
• 1/4 cup of green curry paste
• 6 kaffir lime leaves
• 1 cup Thai Basil or sweet basil
• 1 small red bell pepper-sliced
• 1/4 cup of fish sauce
• Ingredients for the Peanut Sauce
• 13.5 oz can coconut milk (save 1/4 of can for basting the meat)
• 3 tsps Masaman curry paste
• 2 tbsp fish sauce
• 1 tbsp sugar
• 2 tbsp chucky peanut butter

Preparation

Step 1

Preparation of Noodles
Boil 12 cups of water in a large pot
Add noodles to the boiling water and stir
cook noodles for about 13 minutes, stiring frequently to keep noodles from sticking
pour noodles into colander and drain
refill pot with cold water
add the noodles back into the cold water
form noodles into paddies
put them into colander to drain
transfer to a plate and cover until you are ready to serveto prevent them from drying out
Preparation for Green Chicken Curry
heat 1/3 can of coconut milk in deep pan over medium high heat

when coconut milk starts to bubble add green curry paste and blend it into the coconut milk

add fish sauce and stir

Add chicken meat and mix it in with the sauce

Add 1/2 of the remaining can of coconut milk if the mixture is too dry


When the chicken appears half way cooked...add the bamboo shoots, baby corn and kaffir lime leaves...and stir

Add more coconut milk if the mixture looks too dry
cover and cook till the chicken meat is done.
stir in the bell peppers, basil and the rest of the coconut milk
turn off heat
Serve
Put a few paddies of noodles on a plate

scoop out some green chicken curry and spoon it over the noodles

http://www.thaifoodtonight.com/thaifoodtonight/recipes-YOUTUBEGreenChickenCurry.htm