prep time: 10 minutes      cook time: 15 minutes       total time: 25 minutes      serves 3 bowlscoconut-curry-noodle-soup-8

2 T oil
3 cloves garlic, minced
1 T fresh ginger, grated
3 T red (or yellow) curry paste
8 oz. boneless chicken breast or thighs, sliced
4 c chicken broth
1 c water
2 T fish sauce (or soysauce as a substitute)
1 c coconut milk
6 oz. dried rice vermicelli noodles (maifun rice sticks, orange package)
1 lime, juiced (or lemon juice as a substitute)
scallions to garnish


  1. in a large pot over medium heat, add the oil, garlic, ginger, and curry paste. fry for 5 minutes, until fragrant. add the chicken and cook for a couple of minutes, just until the chicken turns opaque.
  2. add the chicken broth, water, fish sauce/soysauce, and coconut milk. bring to a boil. at this point, taste the broth for salt and adjust seasoning accordingly (it should be a little on the salty side since the noodles will help curb the saltiness at the end).
  3. squeeze lime juice and add some scallions, saving some to top for garnish.
  4. bring to a boil and then add the noodles. turn heat off and noodles should be ready to eat in about 3 minutes.

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chicken curry

February 7, 2012

makes 2-4 servings       prep time: 10 minutes       cook time: 25 minutes        total time: 35 minutes

1 lb chicken breasts, boneless, skinless, cut into chunks about 1.5 inches
2 potatoes, peeled, chopped into chunks
1 onion, peeled and chopped
3 carrots, peeled and chopped
2 T oil
2 T curry paste (traditional Indian yellow curry paste is best)
1 c chicken broth
1 tsp sugar
1/2 tsp salt or to taste
freshly ground black pepper to taste
ground coriander, optional


  1. heat a wok or deep-sided frying pan over medium-high heat.
  2. add 2 tablespoons oil to the heated wok. when the oil is hot, add the onion.
  3. stir-fry until the onion is softened and translucent.
  4. add the chicken and stir for about 5 minutes until chicken is browned.
  5. add the curry paste so chicken and onions are coated.
  6. add the carrots and potatoes. stir for a minute and add the chicken broth, sugar, salt, and pepper.
  7. cover and simmer over low heat for about 30 minutes, making sure the potatoes are cooked.
  8. taste the curried chicken and adjust the seasoning if desired. sprinkle the ground coriander over the top.


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prep time (and total time): 50 minutes       servings: 4

1 small lime
1 T vegetable oil
1 large red bell pepper, chopped into small pieces
1 onion
1.5 T minced peeled fresh ginger
2.5 tsp curry paste
1 13-oz. can unsweetened coconut milk
3-4 tilapia fillets, cut into 1.5 inch chunks
9 peeled deveined large shrimp, cut into small chunks
2 T sugar
1 green onion
chopped fresh basil
chopped fresh cilantro


  1. squeeze lime and set aside.
  2. heat vegetable oil in large saucepan over medium-high heat. add chopped red bell pepper, onion, and ginger. saute until peppers and onions are tender, about 5 minutes.
  3. stir in curry paste, coconut milk, and lime juice. add in sugar and green onion too.
  4. simmer gently, stirring often, about 5 minutes.
  5. sprinkle fish and shrimp with salt and pepper. then add fish to curry sauce first before shrimp.
  6. return to very gentle simmer and cook just until fish and shrimp are opaque in center, 5-6 minutes. season to taste with salt and pepper.
  7. gently stir in cilantro and basil.
  8. serve over rice.

sources – bon appetit, april 2011 and yahoo

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