Green curry and rice is a personal favorite dish of mine and I’ve seen it served as soup or as a thick sauce on the rice. It is super great to warm you up during the winter and no one should be afraid of curry as it’s easily adjustable. The flavor from the green curry is what makes this dish, combined with coconut milk and you get a nice sweet heat. Not only will all the ingredients soak up the flavor but the rice will absorb whatever is left leaving you with a dish to remember. You can adjust the green curry paste based on your heat tolerance. I’ve found that 4 seems to work good for Judy who doesn’t like heat at all and is still a bit hot for my medium tastes. Play with the ingredients, most everything will work fine!
INGREDIENTS:
- 1 1/2 cups coconut milk (1 can)
- 4 tablespoons green curry paste
- 1 cup water
- 1 cup broccoli
- 1 cup cauliflower
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 cups rice
METHOD:
In a skillet, bring 1 cup of coconut milk to boil with green curry paste. Reduce to medium and add everything but the chicken into the milk/curry mixture. Cook the chicken separately and add into the soup mixture once done. Cook for 15 minutes or until vegetables are soft and serve on rice.
This dish is somewhat of a stable in our household. Switching between rice and noodles helps keep things lively but in the end, I love me some noodles! This is a standard stir fry with just soy sauce. The vegetables are delicious as shown, but feel free to change our add whatever you are in the mood for. Try some nice hot green tea with this meal and break out those chopsticks!
Asian Noodles with Chicken and Vegetables
INGREDIENTS:
- 1 box/bag of egg or rice noodles
- 12 ounces chicken meat
- 1 bell pepper
- 1 cup of green beans
- 1 carrot
- 3 garlic cloves
- 1 tablespoon of mince ginger root
- 1/2 cup onions
- dash salt
- dash pepper
- 3 tablespoons soy sauce
METHOD:
In a mixing bowl, pour boiling water over the noodles.
Cook/Brown the chicken in a little bit of oil on the stove. Once cooked, add onions, garlic, and ginger cooking until the onions are translucent. Add the bell pepper, green beans, carrot, salt, pepper, and soy sauce. When vegetables are soft, drain the noodles and add to the pan. Mix well and let cook for a 5 or 10 minutes.
Dish and serve!
Our first episode is now live for you to view. In this MadZak has created a delicious, and we really cannot stress that word enough, oven roasted chicken. This is the perfect item to cook on a sunday and use for lunch/dinner the rest of the week. Also don’t forgot to save those chicken bones and you have the beginnings of a nice chicken broth for soup! Enjoy the recipe and stay tuned, next episode we add some friends to the chicken to make a nice full meal.
[print_link] INGREDIENTS:
- 4 pounds whole chicken, no giblets
- 2 tablespoons salt
- 2 tablespoons pepper
- 1 tablespoon thyme
- 2 tablespoons flour
EQUIPMENT:
- Balloon whisk
- Cooking Twine
- Measuring Cups
- Measuring Spoons
- Square Cake Pan
PREPARATION TIMES:
- Active: 45 Minutes
- Bake: 50 Minutes
- Cool: 10 Minutes
METHOD:
Be sure to remove all the giblets (insides) of the chicken. I recommend saving everything but the liver for some stock with the bones. Wash the bird inside and outside, then dry with a towel or paper towel. You want the skin to be very dry for the roasting. Now you can either truss the chicken or leave it as it is.
Sprinkle salt and pepper all over the chicken and be sure to rub it evenly across the skin. Don’t forget to add inside the cavity as well! Place the chicken in a roasting type pan and preheat the oven to 425 degrees. In about 10 minutes the oven should be ready, place the chicken on the center rack and cook for 50 minutes.
Remove the chicken from the oven and tip it to allow all the juices to run into the pan. Move the chicken aside to cool before cutting. Transfer the juices in the pan to a bowl. Stir the juices and slowly add the flour until it reaches the consistency you prefer. You can use more flour than what I suggested if needed.