THAI CHICKEN COCONUT NOODLES
Fresh green beans pair well with bold Thai flavours in this chicken coconut noodles recipe.
Provided by delicious. magazine
Yield Serves 4
Number Of Ingredients 13
Steps:
- In a bowl, cover the noodles with boiling water and set aside for 5 minutes, to soften. Drain, refresh in cold water and drain again. Toss in half the oil.
- Meanwhile, heat the remaining oil in a large pan over a medium heat. Add the curry paste and stir-fry for 1 minute. Stir in the coconut milk, stock, chicken and lemongrass, cover and simmer for 12 minutes, until the chicken is cooked. Using a slotted spoon, lift the chicken out of the pan and onto a plate, and roughly chop.
- Return the chicken to the pan with the beans and carrots. Simmer for 2 minutes, then stir
- in the noodles, sugar, lime zest and juice, and most of the fresh basil leaves and heat through.
- Season and ladle into bowls. Garnish with lime wedges and the remaining basil leaves.
Nutrition Facts : Calories 492kcals, Fat 24.3g (12.2g saturated), Protein 38.9g, Carbohydrate 33.2g (8g sugar)
KHAO SOI GAI (NORTHERN THAI COCONUT-CURRY NOODLES WITH CHICKEN)
You'll find khao soi, a deeply fragrant, coconut milk-based stew, throughout Southeast Asia, but the dish is a specialty of Chiang Mai, a city in Northern Thailand. Chicken is simmered in a creamy, spicy-sweet broth, then served over boiled egg noodles and garnished with crunchy fried noodles. (When made with beef, the dish is called khao soi nuea.) This version is adapted from Noree Thai, a restaurant in Los Angeles, which Noree Pla owns with her partner, the chef Fern Kaewtathip. Ms. Pla serves the khao soi she learned from her mother, which requires more than a dozen ingredients, but once you have the ingredients prepared, the dish comes together in less than an hour. For a lighter broth, use about half of the curry paste; for a more pungent khao soi, use it all.
Provided by Daniela Galarza
Categories dinner, curries, noodles, poultry, main course
Time 4h
Yield 4 servings
Number Of Ingredients 24
Steps:
- Make the curry paste: Bring 1/4 cup of water to a boil in a small saucepan. Add the dried chiles and makrut lime leaves (if using) to a small bowl; pour the boiling water on top and let steep for 10 minutes.
- While the mixture steeps, separate the cilantro leaves from the stems; set leaves and any tender stems aside for garnish. Roughly chop cilantro stems and add to a small food processor (or the bowl of a large mortar and pestle) along with the shallots, turmeric, lemongrass, ginger, garlic, curry powder, shrimp paste (if using) and lime zest.
- Add the soaked chile mixture (including its liquid) and process (or crush with a pestle) until curry paste is smooth, scraping down sides of bowl as needed, about 10 minutes for either method. Curry paste can be made up to 2 weeks ahead; store in a covered container in the refrigerator.
- Prepare the fried noodles: In a medium (2-quart) saucepan, bring 3 cups neutral oil to 325 degrees over medium-high heat. Add 4 ounces noodles and fry, flipping once or twice, until light brown, 30 to 60 seconds. Using a slotted spoon, transfer noodles to a paper towel-lined plate; set aside until ready to serve. Cool, strain and store remaining oil in a covered jar for another use.
- Heat a large Dutch oven or pot over medium. Add about 1/4 cup coconut cream, scraped from the top of one of the cans of coconut milk, to the pot and let it melt, about 10 seconds. Add at least half of the curry paste - or more, for a more pungent khao soi - and stir until deeply fragrant, about 30 seconds. Add 1 1/2 cups chicken broth and the remaining coconut milk, and increase heat to medium-high. Bring mixture just to a low boil, about 3 minutes.
- Use 1 tablespoon salt to season drumsticks, then add them to the boiling curry mixture. Cover, and let simmer until chicken is cooked through, 20 to 30 minutes. Uncover, lower heat, and add remaining 1/2 cup chicken stock along with 1 cup water. (It should be more like soup than stew.) Season to taste with fish sauce, sugar and salt. Turn heat to very low, and cover to keep warm.
- Meanwhile, bring 4 quarts water to a boil in a large pot. Add 2 teaspoons salt and remaining 12 ounces noodles. Cook until al dente. Drain and portion into four bowls. Add 2 drumsticks to each bowl, and about 2 cups curry broth. Garnish with fried noodles, pickled mustard greens, sliced shallots, chile paste or oil, reserved cilantro leaves and lime wedges. Serve immediately.
THAI COCONUT RICE NOODLES WITH CHICKEN
If you like Pad Thai you will love this. If you love Thai curries, you will love this even more. It's not really that spicy, so add chopped Thai chiles if you like it more hot. It makes a ton, so invite a few of your friends over and have a martial arts film fest. Everybody will be so happy.
Provided by PalatablePastime
Categories Chicken Breast
Time 40m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Heat water for noodles and cook pasta 6-8 minutes (stir-fryable) or according to package directions.
- Drain noodles, rinse under cool water and allow to drain; cut into smaller pieces if desired.
- Meanwhile, toast coconut if necessary.
- Using a whisk, mix together ingredients for sauce: coconut milk, peanut butter, soy sauce, fish sauce, garlic, curry powder, brown sugar, and cayenne pepper.
- Heat oil in large pan until almost smoking.
- Add chicken and stir-fry until almost done and nicely browned.
- Add bell pepper and cook 1-2 minutes.
- Add mushrooms and cook until they are tender.
- Add chopped scallions, basil, and the juice of the lime and cook briefly.
- Stir in sauce mixture and allow to heat.
- Add cooked noodles and chopped cilantro and toss until thoroughly coated.
- Allow to heat through then remove from heat.
- Serve garnished with toasted coconut, chopped cashews, and minced chiles.
Nutrition Facts : Calories 419.3, Fat 12.9, SaturatedFat 4.9, Cholesterol 36.3, Sodium 537, Carbohydrate 58.5, Fiber 3.8, Sugar 4.9, Protein 17.6
THAI COCONUT PRAWN NOODLES RECIPE
Take a look at our coconut prawn noodles recipe
Provided by GoodtoKnow
Yield Serves: 3-4
Number Of Ingredients 7
Steps:
- Cook the noodles according to packet instructions, drain, refresh under cold water, drain again and set aside.
- In a large wok or pan, heat the green curry paste in the oil. Add the vegetables and stir-fry for 2-3 mins. Add the prawns and cook for another 2-3 mins until they turn pink.
- Add the coconut cream and simmer for 3-4 mins. Add the noodles, mix well and stir in the chopped coriander before serving.
Nutrition Facts : @context https
THAI COCONUT NOODLES
These are so good- just something I came up with one day. They are quite spicy, so if you don't like a lot of heat, you might lower the spice the first time you try them. You can also adjust to chicken stock in order to have a thick sauce or a more soupy consistency. I like both. The red pepper is a type of spice, not a mashed up pepper as someone once asked me! I am a vegetarian now and this is still fabulous meat free.
Provided by Lady Clare
Categories Coconut
Time 45m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Pour a little oil in a large pot.
- Add onion, garlic, red pepper, coriander and cumin.
- Saute until onion has become translucent.
- Add soy sauce, coconut milk and chicken/vegetable stock. Let simmer for 20 minutes to develop flavor.
- Add cooked chicken and rice noodles.
- Continue cooking for ten minutes or until the noodles are softened.
Nutrition Facts : Calories 801.8, Fat 33.9, SaturatedFat 25.4, Cholesterol 46.4, Sodium 1059.1, Carbohydrate 100.7, Fiber 5.8, Sugar 10.6, Protein 24.6
THAI-STYLE CHICKEN AND PRAWN FRIED NOODLES (PAD THAI) RECIPE BY TASTY
Here's what you need: thai fish sauce, tamarind paste, light brown sugar, lime, vegetable oil, eggs, chicken breasts, raw prawn, spring onions, chilli, fresh coriander, garlic, flat rice noodle, bean sprout, roasted peanut, lime wedge
Provided by Evelyn Liu
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- Combine the tamarind, fish sauce, sugar, and lime juice with 1 tbsp water and set aside.
- Cook the eggs in 1 tablespoon of oil and set aside.
- Add 1 tablespoon of oil to the frying pan. Sear the chicken until golden and cooked through.
- Add the prawns to the pan, and cook for about 2 minutes or until they just turn red.
- Tip in half of the spring onions, chili, half the coriander, and garlic. Cook for 1 minute until fragrant, then set aside
- Heat 1 tablespoon of oil in the wok, then add the noodles and bean sprouts. Stir-fry for 2 minutes until the noodles have separated and everything is heated through.
- Add the chicken, prawns, eggs and tamarind sauce. Toss with the noodles until well-coated.
- To serve, scatter over the roasted peanuts, remaining spring onions, coriander leaves, and lime wedges.
- Enjoy!
Nutrition Facts : Calories 854 calories, Carbohydrate 91 grams, Fat 30 grams, Fiber 4 grams, Protein 51 grams, Sugar 12 grams
THAI PRAWN NOODLES
Ready in 30 minutes, this stir-fried prawn, egg and noodle dish is perfect for a midweek meal
Provided by Katy Gilhooly
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 12
Steps:
- Cook the noodles following pack instructions, drain, run under cold water and set aside.
- Heat the oil in a wok or large pan. Add the ginger, garlic and chilli, and cook for 2-3 mins. Add the peas and prawns, and cook for 3 mins until the prawns are pink and cooked through. Pour in the eggs, stirring all the time to scrape the cooked egg from the bottom of the pan.
- Add the noodles and cook until hot. Stir through the soy, lime juice and spring onions, sprinkle with coriander and serve with the lime wedges.
Nutrition Facts : Calories 345 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 27 grams protein, Sodium 1.4 milligram of sodium
THAI NOODLES WITH CINNAMON & PRAWNS
It's not often that I eat something that tastes so different to anything I've come across before. But this is such a dish. A gorgeous and mesmerically talented chef called, so perfectly, Tum, cooked it when I was on holiday in Thailand last year, and I made him cook it again and again, and then finally asked him if I could video his making it, so I could try and recreate it at home. Apart from having to make geographically enforced changes, I have stuck to Tum's recipe, including the ready-ground pepper and chicken stock concentrate (actually, he used chicken powder). I hope you will be as bowled over by it as I was. (Recipe courtesy Simply Nigella)
Provided by Nigella Lawson
Categories Thai
Time 1h
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- On a high heat, heat the oil in a large wok. Add the garlic, ginger, star anise, cinnamon and the sliced leafy stems of celery, and cook, stirring, for 1 minute.
- Stir in both soy sauces and leave to simmer for 30 seconds, then stir in the oyster sauce and ground pepper.
- Add the water, followed by the chicken stock concentrate and the ketjap manis (or the mixture of dark soy sauce with soft brown sugar), stir until everything's well combined and bring to the boil.
- Now add the king prawns, immersing them in the liquid. Simmer until the prawns are cooked through.
- Finally, add the drained noodles and stir well - I find a couple of pasta forks, one in each hand, best for this - so that everything is combined, and most of the dark liquid is absorbed. Add the pinches of ground cinnamon and cloves, stir again, and if you're not serving straight from the wok, decant into a serving bowl, and sprinkle with the reserved chopped celery leaves.
- Store Note:.
- Cool leftovers, then cover and refrigerate within 2 hours of making. Will keep for up to 2 days. Delicious cold.
Nutrition Facts : Calories 330.7, Fat 8.4, SaturatedFat 1.1, Cholesterol 176.5, Sodium 2336.8, Carbohydrate 40.4, Fiber 1.2, Sugar 1.2, Protein 22.2
More about "thai coconut noodles with prawns or chicken recipes"
THAI-STYLE SHRIMP AND COCONUT NOODLES - GOOD …
From goodhousekeeping.com
Cuisine ThaiCategory DinnerServings 4Total Time 20 mins
- While the noodles cook, prepare the rest of the ingredients: Thinly slice 2 scallions and separate the white and green parts.
THAI COCONUT BASIL CHICKEN WITH VEGGIES AND VERMICELLI …
From recipes.sparkpeople.com
SPICY THAI CHICKEN AND VEGGIE NOODLES - JO COOKS
From jocooks.com
THAI COCONUT CHICKEN | RECIPETIN EATS
From recipetineats.com
10 BEST THAI NOODLES WITH COCONUT MILK RECIPES - YUMMLY
From yummly.com
AMAZING EASY THAI COCONUT SOUP - RECIPETIN EATS
From recipetineats.com
THAI COCONUT CURRY SHRIMP NOODLES RECIPE - THE …
From themindfulhapa.com
THAI COCONUT CRUMBED PRAWNS - MARION'S KITCHEN
From marionskitchen.com
GLUTEN-FREE THAI COCONUT NOODLES RECIPE
From thespruceeats.com
4.2/5 (13)Total Time 22 minsCategory Entree, Dinner, LunchCalories 824 per serving
THAI COCONUT NOODLES WITH SHRIMP LEMONGRASS CILANTRO AND BASIL
From blossomandfinn.com
HOW TO MAKE… THAI NOODLES WITH TRUFFLES & PRAWNS
From thelondoneconomic.com
THAI COCONUT RED CURRY WITH PRAWNS - AHEAD OF THYME
From aheadofthyme.com
DIY THAI COCONUT CURRY WITH SHRIMP INSTANT NOODLES RECIPE
From seriouseats.com
LEMONGRASS COCONUT NOODLES WITH SHRIMP RECIPE - GIMME SOME …
From gimmesomeoven.com
THAI DRUNKEN NOODLES WITH CHICKEN - YES TO YOLKS
From yestoyolks.com
COCONUT CURRY NOODLE BOWL - RASA MALAYSIA
From rasamalaysia.com
PRAWN PAD THAI NOODLES (THAILAND'S STREET FOOD RECIPE)
From flawlessfood.co.uk
THAI COCONUT CURRY SHRIMP NOODLES RECIPE - FOOD NEWS
From foodnewsnews.com
THAI NOODLES WITH CINNAMON AND PRAWNS RECIPE - BBC FOOD
From bbc.co.uk
THAI-STYLE COCONUT CURRY SHRIMP NOODLE BOWLS. - HOW SWEET EATS
From howsweeteats.com
THAI PRAWN CURRY AND NOODLES | DINNER RECIPES | GOODTO
From goodto.com
13 THAI NOODLE RECIPES | ALLRECIPES
From allrecipes.com
THAI RED CURRY WITH PRAWNS AND CHICKEN - RECIPES ARE SIMPLE
From recipesaresimple.com
THAI COCONUT SALMON CURRY - THERESCIPES.INFO
From therecipes.info
GLUTEN-FREE THAI COCONUT NOODLES RECIPE – CHAWTIME
From chawtime.com
10 BEST THAI PRAWNS COCONUT MILK RECIPES | YUMMLY
From yummly.com
18 THAI SHRIMP RECIPES | ALLRECIPES
From allrecipes.com
THAI NOODLES WITH CINNAMON AND PRAWNS | NIGELLA'S RECIPES
From nigella.com
THAI RED CURRY CHICKEN NOODLES - THE YUMMY BOWL
From theyummybowl.com
THAI COCONUT CHICKEN RECIPE - AN EASY, HEALTHY & FAST DINNER …
From savoryexperiments.com
THAI RED CURRY WITH PRAWNS AND CHICKEN - RECIPES ARE SIMPLE
From recipesaresimple.com
THAI CURRY COCONUT SHRIMP WITH RICE NOODLES - MOMS NEED TO …
From momsneedtoknow.com
EASY KHAO SOI RECIPE (THAI COCONUT CURRY NOODLE SOUP)
From feastingathome.com
17 BEST SHRIMP SOUP RECIPES (+ EASY MENU) - INSANELY GOOD
From insanelygoodrecipes.com
THAI COCONUT NOODLES RECIPE | MYRECIPES
From myrecipes.com
THAI COCONUT RED CURRY WITH PRAWNS - MANY SIMPLE RECIPES
From manysimplerecipes.com
CHICKEN LAKSA RECIPE WITH COCONUT, LIME, THAI BASIL AND RICE …
From victoriahaneveer.com
SHRIMP THAI SOUP - THERESCIPES.INFO
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love