Get Forked Friday: Thai Peanut Noodle Bowl

Recipe

What you need (you should be able to get everything you need, including a good saute pan at Walmart):

5 cups chicken broth
1 can coconut milk
1/4 cup + 2 tbs of good soy sauce
3 tablespoons fish sauce
2 tablespoons honey
1/2 cup creamy peanut butter
1/4 cup + 2 tbs Thai Red Curry Paste
2 large, boneless/skinless chicken breasts
4 Boneless/Skinless Chicken Thighs
1 bag of fresh Bean Sprouts
1 red bell pepper, Julianned
1 knob fresh ginger, grated
10 cloves fresh garlic minced (Separated)
2-4 squares ramen style noodles
juice of 2 limes juice of 2 limes for marinade
1 bag of fresh baby spinach
1 bunch Cilantro, roughly chopped for serving & marinade
chopped peanuts for serving
2 tablespoons Toasted Sesame Oil
3 tablespoons of Olive Oil

What to do:

  1. Marinade the chicken in a container with part of the cilantro, the juice of 2 limes, and some half of your garlic. Allow the chicken to marinade for at least an hour.In a large dutch oven, add the olive oil and sesame oil, allow to heat up on medium heat, while its heating up season your chicken with Salt and Pepper Liberally. (You do not need to scrape off the garlic and cilantro that’s stuck to the chicken it will add to the flavors) Brown the chicken on both sides and remove from the pot, Add the Garlic, ginger and bell pepper and sauté for approx. 3 min. Add into the pot, chicken stock, coconut milk, soy sauce, fish sauce, honey, peanut butter, and curry paste stir making sure to scrape any bits off the bottom of the pan. Add the chicken, Set over medium heat on the stove and bring to a good simmer for approx 3-4 min. reduce the heat to low and allow to cook for approx 20 min. or until the chicken is cooked through and shreds easily.�2. Once done cooking, remove the chicken and shred it. 3. Bring the soup to a light boil over med/high heat. Stir in the lime juice and spinach. Last, add the noodles until they are soft. Let sit 5 minutes or until the noodles are soft.�4. Ladle the soup into bowls and top with peanuts, bean sprouts, and Cilantro.

Recipe Notes: You can do this with mushrooms instead of chicken and make it vegetarian, or just add mushrooms for extra texture and flavor. This would be good with Cauliflower or adding in eggplant as well, and if you are making it vegetarian it will make the dish more hearty.

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Maria-mills-benatAbout the Author: Maria Mills-Benat is a Port Orange-based chef and has started a service of offering in-home cooking classes. She has a passion for cooking for others and has been doing so professionally for 10 year. Read full bio here.

Disclosure: Some posts may contain links that compensate VCM. Please read the disclosure.


Get Forked Friday: Kitchen Sink Curry Recipe

Curry

Ever have a fridge full of half used or about to go bad veggies? Ya, me either.. 😉 but if you are one of those people who does, this recipe is for you. Healthy. Delicious. Fridge Cleaning awesomeness in one little bowl (Or big bowl if you just cant get enough!)

I put down some suggested veggies for you and BTW this is gluten free, vegan, vegetarian and every other cool label you wanna attach to it. However, you can seriously use anything you want in the “optional” section, this is just what I used 🙂 Enjoy!!

Kitchen Sink Curry Recipe

What you need:

The Must Haves:
3 Tbsp Olive Oil
4 Large cloves of Garlic, minced
1 Tbsp Ginger, minced
2 Shallots, minced
1 tsp Red Pepper Flakes
1 Tbsp chopped fresh cilantro
4 Stalks of Lemongrass, minced (just the stalk)
3 Hefty spoonfuls of a good Red Curry Paste
2 cups veggie broth
1 can Coconut Milk
Salt and Pepper to Taste

The Optional:
1/2 of a peeled eggplant cut into large chunks
1/2 head of cauliflower cut into florets
10-12 smaller Broccoli Florets
2 Carrots, cut into rounds
1 small Red Bell Peppers, cut into chunks
1 package of quartered whole baby bella mushrooms
2 cups Jasmine Rice
8-9 Okra stemmed and cut into 3’s
6-7 Cherry tomatoes halved

What to do:
Heat olive oil in a dutch oven. Add garlic, ginger, shallots, cilantro, red pepper flakes, and lemon grass and sauté for approx. 5 min.
Stir in the red curry paste. Then add in your veggies (Except okra if using) add veggie stock and coconut milk then salt and pepper to taste. Bring the mixture to a boil, then reduce to a simmer. Simmer until vegetables are tender - about 10-15 minutes, then add okra and sauté for another 5 min.

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Maria-mills-benatAbout the Author: Maria Mills-Benat is a Port Orange-based chef and has started a service of offering in-home cooking classes. She has a passion for cooking for others and has been doing so professionally for 10 year. Read full bio here.

Disclosure: Some posts may contain links that compensate VCM. Please read the disclosure.