As per usual, deadlines are fast-(ish) approaching. Don’t panic! Instead of stocking up on instant ramen or getting a little too familiar with the boys down at Bombay Sizzler, why not try out our recipe for these quick Thai Green Curry Noodles? Ready in less than 30 minutes, this dish is a simple, healthy alternative to whatever garbage you usually try to post-rationalize as a deadline meal.
Serves: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
You will need:
- 1 whole pre-cooked rotisserie chicken, shredded
- 2 Tbsp. vegetable oil
- 3 Tbsp. of grated ginger
- 2 shallots, chopped
- 3 Tbsp. Thai Green Curry Paste
- 4 cups of chicken stock
- 1 can of coconut milk
- 1 Tbsp. Fish Sauce
- 1 Tbsp. turmeric
- 2 limes, for zest and juice
- 2 Tbsp. brown sugar
- 2 packs of pre-cooked Udon Noodles
- 1 bunch of chopped chives, to garnish
- 1 bunch of fresh chopped mint, to garnish
- Hot sauce drizzles, to taste
- Salt + Pepper, to taste
1. Peel a thumb of ginger with the backside of a metal spoon.
2. Grate 3 tablespoons of ginger using the larger side of a cheese shredder (saving all juices and ginger fibers) and finely chop 2 shallots. Set aside.
3. On medium heat, add 2 tablespoons of vegetable oil in the bottom of a large pot. Wait until oil is heated evenly before adding grated ginger and shallots. Stir on medium heat for about 3 minutes, or until shallots turn translucent and ginger becomes very fragrant.
4. Add 3 tablespoons of Thai Green Curry Paste to the pot, stirring the shallots and ginger for an additional 2 minutes, until extremely soft.
5. Add 4 cups of chicken stock, 1 can of coconut milk, 1 tablespoon of fish sauce, 2 tablespoons of brown sugar and 1 tablespoon of turmeric. Bring to a simmer then reduce to medium-low for about 10 minutes.
6. Add the juice and zest of a whole lime, and season with salt and pepper to taste. Bring broth to a rolling boil.
7. Add the udon noodles and cook for the time specified on the package, usually about 2-3 minutes.
8. Remove from heat and serve! Garnish with a handful of shredded chicken, chopped chives, mint leaves, a slice of lime, and a healthy dose of your favourite hot sauce.
For a more soup-like consistency, cook the udon noodles separately and serve them with the desired amount of broth. This recipe suits any type of protein – you can swap out the meat stock and shredded chicken for vegetable broth and tofu, or use shrimp, beef, or pork.
Pair this dish with a fresh mango and cucumber salad for a complete healthy deadline meal.
Good luck & happy cooking!
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