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Category: thai

There’s nothing like sitting down with a fuzzy blanket, a feel good movie (go see Silver Linings Playbook, I loved it), a glass of wine and a steaming hot noodle bowl. Perfect Friday night? I think so. This recipe is fast, easy and versatile. What a perfect way to unwind after a tough week (especially if you are recovering from a cold like everyone seems to be, load up on that ginger!).

I love bok choy so I added extra, it is such a delicious little cabbage and nutrient packed! If you have never tried it run to the grocery store, buy some, come home, wash it, chop it, throw it in a pan with some garlic, olive oil, a little sesame oil, ginger, caramelized onions and a little soy sauce. It’s an awesome side dish. I like it even better topped with a fried egg and served with a piece of fresh bread or on rice for dinner.

thai-curry-noodle-bowl

If you don’t like rice noodles, or just want something with a little more fiber, you can replace the rice noodles with whole wheat linguine or spaghetti noodles. To make adding ginger to dishes a breeze, peel it using the back of a spoon to scrape the skin off and then freeze it. The frozen chunk will grate nicely into your dish, my freezer is always stocked with this ready to go.

Gold Star Nutrient: Vitamin K, 1 cup cooked bok choy has 74%DV. Vitamin K allows your blood to clot normally, helps strengthen your bones, helps prevent postmenopausal bone loss, and helps prevent calcification of your arteries

Red Thai Curry Noodle Bowl
Author: 
Recipe type: Main
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 14 oz cans of coconut milk
  • 1-2 tbsp Thai red curry paste (Sharwoods curry paste is great!)
  • 1 bunch of cilantro, stems and leaves chopped separately
  • 2 boneless, skinless chicken breasts, thinly sliced
  • ~16  prawns
  • 3.5 - 4 cups of chicken stock
  • 1 tbsp ginger root, grated (or to taste, I like more)
  • 4 cloves garlic, crushed
  • 1 large sweet onion
  • 3 tbsp fish sauce (can replace with ½ soy and ½ Worcestershire sauce)
  • 1 8oz package of wide rice noodles
  • 2 cups bok choy, chopped, stems and leaves separated
  • 1 cup bean sprouts
  • 4 green onions, minced
  • 4 tbsp chopped, roasted peanuts
Instructions
  1. Preheat a large saucepan/pot over medium-high heat. Add the curry paste and a bit of butter and saute the onion until soft. Add the chopped cilantro stems and chicken and stir-fry until the chicken is cooked through, about 5 minutes.
  2. Add the coconut milk, chicken stock, garlic and fish sauce. Grate the ginger into the broth.
  3. Simmer for 15-20 minutes, until the broth has begun to thicken slightly. Add the bok choy stems after about 10 min.
  4. Add the prawns in the last 5 minutes or so of cooking.
  5. Remove from the heat, or turn to low.
  6. Place the rice noodles, remaining bok choy and bean sprouts into the broth and let sit for about 5 minutes to soften.
  7. Add all but 2 tablespoons of the cilantro leaves and stir gently.
  8. Ladle into large bowls and garnish with the green onions, peanuts and the remaining cilantro.

Thai Chicken Thighs

4 COMMENTS

Spilling the Beans does it again! This book does not disappoint, if I haven’t convinced you to buy it yet…buy it! I loved this recipe. To be honest, I didn’t put much work into making it. My very  lovely friend, Anja, invited me over for a dinner and movie date and I ended up mostly observing while she cooked (… she was just doing such a good job I didn’t want to interfere ;) )

This recipe is packed with protein and flavor, and reheats well so make a big batch! Make it even better by cooking your rice in some light coconut milk and unsweetened coconut flakes! Just a word of warning it takes quite a while to bake (about 1 – 1.5 hours) which we didn’t realize until we where making it…good thing it took us that long to decide what movie to watch. Dietitians are so indecisive…..

I clearly didn’t get a good picture of this dish, I was too excited to eat it! But somethings better than nothing …

thai-chicken-thighs

Thai Chicken Thighs

Serves 6

Adapted from Spilling the Beans

  • 1 to 2 lbs skinless chicken thighs
  • 1 smallish dark-fleshed sweet potato, peeled and cut into chunks
  • 1 red bell pepper, chopped
  • 2 cups black beans (cooked or drained and rinsed if canned)
  • 4 garlic cloves, crushed
  • 1 cup salsa
  • 1/2 cup chicken stock or water
  • heaping 1/4 cup peanut butter
  • 1/2  5.5 oz  can tomato paste
  • 2 tbsp chopped fresh cilantro (optional)
  • 1 tsp ground cumin
  • Chopped salted peanuts and fresh cilantro, for garnish
  • Steamed rice, for serving

Directions 

  • Whisk the peanut butter, cumin, garlic, salsa, tomato paste and water/broth
  • Mix salsa mixture with the remaining ingredients (besides the rice, cilantro, and peanuts) in a 9 x 13 inch casserole dish
  • Cover with foil. Bake at 350 F for an hour to 1.5 hrs — check the temperature. The chicken thighs should reach 165 F
  • Stir every 1/2 hour or so until the chicken is cooked through

Serve over hot (coconut) rice and garish with peanuts and fresh cilantro.

Slow cooker option: Put everything in, cover, and cook on low for 6 hours, stirring once or twice.



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