This recipe is courtesy of the lovely Austin Morris. He posted a picture of some coconut curry noodles that he’d made a couple of months ago, and I immediately messaged him asking for the recipe. He didn’t use a recipe, but kindly wrote one up so that I could try it out and post it on here! It’s a wonderful dish, and can be adapted for whatever you have leftover in your fridge.
Recommended additions (if you have them): 1 inch ginger, minced; 1 stalk lemongrass, sliced thin lengthwise; 1/2 jalapeño pepper, seeded to taste; fresh basil in place of dried
Boil a pot of salted water.
Add a tablespoon of canola oil to a deep skillet and heat to medium. Once the oil is fluid, add the chicken and spices (including garlic and ginger). Stir quickly to coat, then let the chicken sear. Once the chicken is at least colored on all sides, add the lime juice to deglaze. Add the vegetables (and fresh herbs if you’re using them instead of dried). Once they’re coasted in spicy oil and lime juice, add the stock and coconut milk (and lemongrass). Bring the sauce to a boil and reduce it to a simmer over low heat. Let the sauce reduce by about half.
Once the sauce is reducing, add the pasta to the salted water. It should cook quickly, probably in about 3 minutes. Drain it.
Once the sauce is reduced, remove the lemongrass stalks if you added them. Otherwise, toss the pasta in with the sauce and the veggies/ chicken. Stir everything to coat, then serve with a fresh parsley garnish and a wedge of lime, possibly some chopped cashews if you’ve got ’em lying around. Have fun!
You could also add some bean sprouts with the other vegetables – that’s a classic thai thing! Happy cooking.