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pink thai curry stirfry

August 10, 2009


I’m at the we are going out of town and I have to clean out my fridge stage of the summer.  I was looking at a lowly half tin of coconut milk and thought:  Coconut milk = Thai Food.  Hence this recipe.

This was creamy and soulful and also pink.  That made it pretty too.

Pink Thai Curry Stirfry
-adapted from Bon Appetit

1 cup coconut milk
2 Tablespoons butter chicken curry paste
1 Tablespoon minced ginger
1 cup chicken broth
1 Tablespoon corn starch
2 chicken breasts, cut into 1/2 inch cubes
2 Tablespoons fish sauce
1 lime zest and juice
1 red pepper, chopped
1/2 cup sugar snap peas
1/4 cup chopped red onion
2 carrots, peeled and diced thin

1 cup chopped basil
1/2 cup finely chopped peanuts

1 package shanghai noodles
1 Tablespoon vegetable oil
2 cloves garlic, minced

In a large fry pan, stir in coconut milk, curry paste and ginger until paste dissolves, about one minute.  Mix chicken broth and cornstarch in a bowl and then pour into frypan.  Stir about 2 minutes until thickened.  Reduce heat to low and add chicken, lime juice/zest and fish sauce.

In the meantime, heat vegetable oil in a wok.  Add garlic and cook until browned.  Add red pepper and carrots and stir fry until softened, about five minutes.  Add red onion and pea pods and cook for two minutes more.  Add vegetables to chicken mixture.  Cook Shanghai noodles until warmed through.

Combine noodles with chicken mixture and top with basil and peanuts.

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