16 oz Chicken, sliced or cubed for stir fry
1 T Tai red curry paste
1 T grated fresh ginger
2 C low sodium vegetable broth
1 14 oz coconut milk
Kosher Salt
¼ lb shiitake mushrooms, stems removed and caps thinly sliced
¼ lb white mushrooms, stems removed and caps thinly sliced
4 oz beansprouts
1 8 oz can sliced water chestnuts
2 carrots, halved lengthwise and sliced crosswise
4 oz snow peas
2T fresh lime juice
½ C fresh basil leaves, torn
Asian chili garlic sauce for serving
Stir fry chicken in one tablespoon EVOO until there is no trace of pink
Place curry paste and ginger in a medium saucepan. Whisk in the broth, milk and 1t salt and bring to boil.
Place noodles in bowl of hot water to soak 3-5 minutes.
Add the mushrooms, beansprouts, water chestnuts, and carrots to the saucepan and simmer until just tender, 3 – 5 minutes.
Remove noodles from water bowl, and add to the saucepan.
Add the chicken and snow peas and simmer until the snow peas are bright green, about 1 minute more.
Stir in the lime juice. Sprinkle with the basil and serve with the chili garlic sauce.
If you’re not a carnivore, replace chicken with a package of 14 oz extra firm Tofu, drained and cut into cubes.
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