Creamy Thai Turmeric Chicken and Noodles.

Ingredients

• 250 gm chicken breast or thigh , cubed
• 1 tablespoon ground turmeric
• 2 teaspoons ground ginger
• black pepper
• 2 tbspn low sodium soy sauce or tamari
• 1 tspn honey
• 3 tablespoons sesame oil
• 4 baby bok choy or 1 bunch kale, chopped
• 1 carrot, thinly sliced
• 2 medium shallots, chopped
• 2 large swiss brown mushrooms
• 3 cloves garlic, minced or grated
• 1 medium zuchinni , thinly sliced
• 1 inch fresh ginger, peeled and grated
• 1/4 cup fresh ccoriander and or Thai basil, chopped
• 1/4 cup Valcom Thai red curry paste, using more or less to taste
• 2-3 cups canned full-fat coconut milk
• 2 tablespoons fish sauce (or low sodium soy sauce)
• 8 ounces (gluten free optional) rice noodles, thick or thin

Method

1. Toss the chicken with turmeric, ground ginger, pinch of pepper, soy sauce, honey, and 1 tablespoon oil. Let sit 5 minutes.
2. Heat 2 tablespoons oil in a large Dutch oven or frypan over medium-high heat. Add the chicken and sear until browned, about 3 minutes, stirring 2-3 times. Toss in the bok choy, zuchinni and carrot and cook 2-3 minutes more, until just charred on the edges. Transfer everything to a plate.
3. To the same Dutch oven, add 2 tablespoons oil, the shallots, garlic, fresh ginger, and coriander/basil, cook 3 minutes, then stir in the curry paste. Cook until fragrant, about 2 minutes. Stir in about 2 cups coconut milk and fish sauce. Slide the chicken and vegetables back into the sauce.Add in mushrooms .
4. If you want more sauce, add the additional coconut milk...I always use 3 cups. Simmer over medium heat until the sauce thickens slightly, 5 minutes.
5. Meanwhile, cook noodles according to package directions
6. Divide the noodles between bowls and ladle the chicken and sauce over.

Product used in recipe

• Valcom - Valcom Curry Paste Red