Note to self: Chicken Noodle One-Pot

Food is good thing, and as I spent time to write this to one forum I'll save one copy of it to here:

Serves: 4

1 tbsp sunflower oil
1 onion; sliced
1 garlic clove; crushed
2.5 cm (1 inch) ginger root; peeled and grated
1 bunch spring onions (scallions); diagonally sliced
500 g (1 lb) chicken breast fillet; skinned and cut into bite-sized pieces
2 tbsp mild curry paste
475 ml (16 fl oz/ 2 cups) coconut milk
300 ml (½ pint/ 1 1/4 cups) chicken stock
250 g (8 oz) Chinese egg noodles
2 tsp lime juice
salt and pepper
basil springs, to garnish

1. Heat the oil in large, heavy-based frying pan (skillet) or wok. Add the onion, garlic, ginger and spring onions (scallions) and stir-fry for 2 minutes until softened.

2. Add the chicken pieces and curry paste and stir-fry until vegetables and chicken are golden brown, about 4 minutes.

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

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

5. Add the lime juice, taste and adjust the seasoning if necessary, then serve at once in deep soup bowls.

Complete Thai Cooking; ISBN 0-75215-214721-21

Notes:

I've done this once and I used soya "meat" instead of chicken, used vegetable stock instead of chicken stock, and Indian curry paste instead of Thai. (And my victim liked it even he wasn't a vegetarian. )

Yes, I've figured out how to use lj-cut.