The Meal Planner



A few months ago, after I came down with my 50th cold/flu of the year, I started think maybe I needed to change my diet and up my vitamin intake to combat the germs my body was not fighting off.  Being in a preschool with 18 germy 3-year olds took a toll on my immune system!  I began a 3 week detox cleanse to rid my body of sugars and other garbage and kick start healthier eating habits.  For 3 weeks I had to give up caffeine (my sweet, sweet coffee!), sugar (noooo!), red meat, dairy, wheat, yeast, alcohol, nuts, soda, deep-fried anything and no fruit.  Yep.  I'm sure you're wondering what the heck I ate!  I assure you, I would not have done the detox if I didn't have delicious food to eat so I was very strategic in my planning.  

Turns out that a lot of Asian recipes fit the bill, specifically Thai food, which happens to be one of my favorites!  Score for me.  These noodles were so spicy and slurpable, my husband and I couldn't get enough.  I made this recipe twice in two weeks we loved it so much.  It is indeed gluten free, dairy free, sugar free and minus the chicken, could be meat free.  Despite all that, I'd eat this even without being on a detox.  It's fantastic!

While some of you may be tempted to swap the coconut milk for light, make sure at least one can is full fat.  You need the thick coconut cream from the top of the can to melt into coconut oil to cook your chicken in.  Very authentic and full of flavor!  When you are at the store, shake the can of coconut milk near your ear.  If you can't hear any sloshing around thats good.  It means the coconut milk is good quality with lots of rich coconut cream at the top.

Recipe adapted from Chef Michael Smith
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Serves 4


2 13 oz cans of coconut milk (at least one can needs to be full fat, not light)
1-2 tbsp Thai red curry paste
1 bunch of cilantro, stems and leaves chopped separately
2 boneless, skinless chicken breasts, thinly sliced
3 cups of chicken stock
6 lime leaves
1 tbsp ginger root, grated
3 tbsp fish sauce
1 8oz package of wide rice noodles
2 cups bok choy, chopped
1 cup bean sprouts
4 green onions, minced

Preheat a large saucepan over medium-high heat. From the full fat can of coconut milk, scoop the thick coconut cream from the top of the can into it. Add the red curry paste as the cream melts into coconut oil. The mixture will start to sizzle as the oil then heats up. Add the chopped cilantro stems and chicken and stir-fry until the chicken is cooked through, about 5 minutes.

Add the coconut juice from the first can as well as the entire contents of the second can of coconut milk, chicken stock, lime leaves, and fish sauce. Grate the ginger into the broth (easier to do if the ginger root is frozen).  Simmer for 20 minutes, until the broth has begun to thicken slightly. Remove from the heat.

Place the rice noodles, bok choy and bean sprouts into the broth where they will quickly soften in about 5 minutes. Add all but 2 tablespoons of the cilantro leaves and stir gently.

Ladle into large bowls and garnish with the green onions and the remaining cilantro.


Click here for printable version of Red Thai Curry Noodles
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THE RESULTS?
My husband and I loved these noodles.  We love spicy Thai food.  I found that 1 tbsp of curry paste was perfect for me: warm with lip tingling sensations.  2 tbsp was just a tad much, but my husband LOVED it with 2 tbsp of curry paste.  I would suggest starting with 1 tbsp of curry paste and see how you like it.  You can always add more as it's cooking.  Made even with 1 tbsp of curry paste the dish was too spicy for my young kids, so I steeped some plain rice noodles in boiling water and drained them.  I tossed them with a smidgen of chicken and bok choy from the pot...it was just enough to give the noodles flavor, protein and veggies but the sauce was so diluted they didn't complain of spiciness.


With leftover Thai red curry paste, you can make:

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13 Responses
  1. Cassie Says:

    Thanks for sharing! This looks yummy!


  2. Erika Says:

    This looks delish and so Thai-legit! Question, where do you get your lime leaves? Super Store?


  3. Thanks Erika! I get my lime leaves from little tiny Asian Food market from the freezer. I bought a bag of lime leaves eons ago and I always have them on hand for Asian dishes when I need them!


  4. usa planners Says:

    It's nice to have this kind of noodles when it's raining cold outside.


  5. Creatrish Says:

    Love your blog! and thank you for sharing your recipe with us1 so far i have made your slamon in filo pastry it was lovely, your taco soup, your turkey burgers, Thai meat balls, my favorite so far is chicken breast with brie and balsamic onions! next one is Slow roast pork shoulder! Merci


  6. Kate Says:

    Dinner tonight! I'm making this! Looks incredible!


  7. amib Says:

    All I can say is WOW!!! Made this for dinner last night and it was phenomenal! I must admit, I'm a Pho addict...but this may be my new addiction. Thank you so much for sharing!!


  8. Amanda Tane Says:

    My boyfriend and I made this last night and loved it! I should have used the full 2T of the curry paste, but it was still delicious. Thank you for sharing the recipe. It was my first time making Thai food.


  9. Erin Says:

    Hi! I love your blog and I'm making this for dinner tonight! I am doing a detox myself right now and would LOVE to know some of the other recipes you used during your own detox. Thanks for sharing!


  10. Anonymous Says:

    Hello! Greetings from the USA! Kindra, I've made this recipe twice and cannot figure out why my broth gets so thick! By the time I dish it up, it's has started to thicken and the consistency is more like gravy than broth! Have I done something wrong? I don't like gravy consistent-like broth for my soup...especially with rice noodle :-( Any tips?


  11. Anonymous -This dish isn't exactly supposed to be a soup, it is quite thick. It's more of a noodle dish with curry broth. If you want it to be a soup, I would add more chicken broth. Or instead, to reduce your broth from thickening maybe cook your rice noodles separately and add them to your bowl, then ladle the curry chicken broth over the top. You would prevent the rice noodle starch from going into the broth, and also control how many noodles there are so it's more soupy. Hope that helps :)


  12. This has become one of our favorites in our house.
    It took making it 4x till we perfected it!
    I did switch up the recipe a little bit.
    I don't know if my thai red curry paste was not as hot as everyone else's who commented. But I added 6tbsp and I could easily add 8tbsp for extra spice. Or I'm just use to spicy food. I use Blue Dragon brand.
    I added extra bok choy, 4 cups of chicken broth, to make it more soup like.
    I added 2 pieces of galangal, the same time I added the lime leaves. This gives it extra flavor.
    I also add the green onions 5 minutes before adding the bok choy, noodles and bean spouts. I used a little less noodles then what it called for(not much less) Again, I wanted a soup like texture.
    Hope this helps anyone who is interested. It truly is a wonderful recipe. Thanks for posting.
    AND if you are in the UK- Organic coconut milk at Waitrose in the blue can, is amazing! Super full fat and awesome in this recipe. I use both full fat coconut milk.. much better this way.


  13. Could you sub yellow curry paste for the red? Just for a different taste??