The Epicurean I

Originally Posted in: The Daily Pulse 08.16.04

Green Curry Chicken Noodles


1 lb boneless, skinless chicken thigh meat, cut into 1 inch dice
Kosher salt and fresh ground black pepper to taste
3 tablespoons Canola oil
2 Medium Onions
1 Cup Green Curry Paste
2 red bell peppers, cored, seeded and cut into fine strips
1 lb rice noodles, soaked in hot water for 30 minutes, then drained
juice of 3 limes, plus 1 lime quartered for Garnish.

1. Season the chicken with salt and pepper. Heat a wok or heavy sauté pan over high heat. Add 2 tablespoons of the oil and swirl to coat. Add the chicken and stir-fry until brown on all sides. Transfer to a bowl (The chicken will continue cooking from the heat)

2. Heat the wok over high heat. Add the remaining tablespoon of oil and swirl to coat the pan. Add the onions and stir-fry until soft; about two minutes. Add the curry paste and stir. Add the bell peppers, rice noodles, and chicken and heat through for about five minutes to ensure the chicken is thoroughly cooked. Correct the seasoning with salt and pepper. Add the lime juice, stir, and garnish with the lime wedges. Serve IMMEDIATELY.

Trust me people. It’s easy to make. The whole thing is MAYBE an hour of your time and yet it’s a gourmet meal. And women LOVE a man who can cook. Trust me on this.