Wednesday, October 14, 2009

Thai Me Up!

Avocado Curry Noodles

In the most blessed kingdom of cheap/fast/one-dish meals- few things can beat an old fashioned stir fry. Packed with crisp, colorful veggies and a generous helping of lean protein over your starch of choice- these meals are healthy, filling, and delicious. This recipe was devised based on an unusual dish I found at one of my favorite Thai restaurants. When I first saw Avocado Curry Noodles on the menu, I thought, "Really? Avocado curry? Weird." But being the intrepid foodie that I am, I had to try it- and I'm glad I did. This dish has all the elements of a great stir fry- but with the surprising creamy twist of the avocado. Seriously good. I hope you like it!

- 1 lb. boneless chicken breast, sliced thin diagonally across the grain and sprinkled with salt
- 1 red bell pepper, seeded and sliced into strips
- 1 onion, peeled, halved, and sliced thin
- 1 bunch of broccoli, trimmed and separated into florets
- 2 medium avocados, peeled, pitted, and sliced
- 1 14 oz. can unsweetened coconut milk
- 1 tsp. cardamom
- 3 Tbsp. green curry paste
- 2 Tbsp. fish sauce
- 1-2 tsp. red pepper flakes
- 4 Tbsp. vegetable oil
- salt
- 8 oz. rice noodles

In a medium heavy-bottomed sauce pan, bring 4 quarts of water to a rolling boil. Add rice noodles and cook 3-4 minutes until noodles are tender. Drain noodles and rinse with cold water. Set aside.

Meanwhile, heat 2 Tbsp. oil in a large skillet over medium. Add 1 Tbsp. curry paste, cardamom, and chicken. Stir fry over medium heat until chicken is cooked through, about 5 minutes. Transfer chicken to a large bowl. Add remaining oil to pan, heat, and add onion and bell pepper. Stir fry 3-4 minutes over medium-high heat until vegetables begin to soften. Sprinkle with salt and transfer to bowl with chicken. Return pan to heat and add broccoli and 2 Tbsp. water. Cover pan and let broccoli steam 2-3 minutes so that broccoli is tender-crisp. Transfer to bowl. Add coconut milk, pepper flakes, fish sauce, and remaining curry paste to same skillet. Bring to a boil, reduce heat, and cook on stove top about 3 minutes for sauce to thicken. Return chicken and vegetables to skillet and stir to combine. Add rice noodles to mixture and toss until sauce and ingredients are well combined. Remove pan from heat, top with avocado slices, and toss gently to distribute. Eat up! I know you're hungry.

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