I love Thai flavors, I just don’t like the price of going out often to eat them. My solution? Make my favorite Thai dishes at home.
Chicken & Vegetable Noodle Bowl has to be at the top of my list. It’s the perfect blend of spice & cream along with crisp vegetables. Not to mention the noodles which I have to admit are my favorite. I’ve been on a noodle kick lately & I found a package of these rice noodles & this is the dish that popped in my mind. So satisfying!
I’ve been following a solid nutrition plan lately that has a calculated amount of protein, vegetables, fruit, carbohydrates, dairy & healthy fats. Each of our bodies are unique & this system works well for me. It’s not a diet, it’s a way of life, getting the equal amounts of each food group in a day. Of course the required amount of vegetables & protein outweighs everything else. I’ve been coming up with more ways that appeal to my visual senses for healthy food. That has been key to making this work. If you’d like to know about the equal food group nutrition plan, please email me: susan(at)susansimplyhealthy(dot)com.
Have you ever seen a Lodge Pro-Logic P14W3 Cast Iron Wok, Black, 14-inch? I use it all the time. I love cast iron, it cooks evenly & it’s easy to maintain. The key is taking good care of it, not allowing water to stand in it in order to prevent rust. After every use, rinse under warm running water, drain it of any excess water, wipe it dry with a paper towel & then add a thin layer of olive oil to keep it from drying out. It is porous, so it likes a little moisture, not from water. Do this & your cast iron will last for years, over time it will season nicely.
I’m a huge fan of coconut oil & with this dish, it compliments these flavors perfectly. Minced ginger, garlic with any four or three vegetables you have on hand would be fine for this preparation.
This is a four pot process. First pot is bite sized pieces of chicken dusted with salt & Chinese Five Spice, sautéed in a little coconut oil. In the second pot is the sauce: coconut milk, red curry paste, salt & lemon juice. The third pot is boiling water for the rice noodles & finally, the fourth pot is the cast iron wok with the vegetables.
I made this for lunch last Friday as I know this is one of my husbands favorite dishes. We have the fortunate opportunity to spend lunch together everyday as he works 4 miles from our home & I leave for work at 12:30. It’s a win-win for us. I do my best to create favorable food for him & I that benefit our health.
Something about vibrant colors that make an appearance on our plate makes it that more satisfying.
- 1 can coconut milk
- 1 tbsp. red curry paste
- 1/2 tsp. sea salt
- juice of half a lemon
- 1 tsp. cornstarch
- 1 tbsp. coconut oil
- 2 boneless, skinless chicken breast, cut into bite-sized pieces
- 4 tbsp. five spiced powder
- 1 tbsp. sea salt
- 1 head of broccoli, cut into florets
- 1/2 red bell pepper, sliced
- 2 carrots, cut into matchsticks
- 1/2 zucchini, cut lengthwise & half moons
- 1 tbsp. coconut oil
- large plash tamari, (gluten-free soy sauce)
- 2 garlic cloves, minced
- 1 large knob of fresh ginger, minced
- A few sprigs of cilantro for garnish, optional
- Large pot of salted boiling water with handful of dry rice noodles
- In a small sauce pan, combine coconut milk, red curry paste, salt & lemon.
- Bring to a simmer.
- Make a slurry, in a small bowl, combine cornstarch & 2 tbsp. COLD water & mix until cornstarch is dissolved, add to simmering sauce & leave on burner over low heat as everything else gets prepared.
- In a medium skillet over med heat, add coconut oil.
- On a plate, add spices & salt.
- Cut chicken into bite sized pieces & roll around in spices until all pieces are well coated.
- Add chicken to skillet & sauté until cooked through, either remove to a plate or remain in pan over low heat.
- In a large sauté pan or wok over med heat, add coconut oil & vegetables.
- Stir-fry until cooked through to desired consistency.
- Bring salted water to a boil, add noodles & cook 5 – 7 minutes.
- Drain & rinse under cold water.
- Bring it all together in a large bowl & serve.