Thai Green Curry with Chicken and Rice Noodles

Ingredients

• 7 oz Imperfect Foods Rice Noodles
• 1 tbsp coconut oil
• 1/4 cup green curry paste (or whatever your brand recommends)
• 1/4 cup sliced shallot
• 2 tbsp minced garlic
• 1/2 lb boneless, skinless chicken breast, sliced
• 8 oz coconut milk
• 1 tsp fish sauce
• 1 tbsp Fairtrade palm sugar or cane sugar
• 6 oz vegetable or chicken broth
• 1 red pepper, sliced
• 6 Thai eggplants, quartered
• 1 bag Imperfect Foods Sugar Snap Peas
• 4 kefir lime leaves (if your grocery store has them)
• 1/4 cup Thai basil (or regular basil)

Directions

1. Fill a large pot with water and bring it to a boil.

2. While waiting for the water to boil, make the curry. In a large pot, heat the coconut oil. Add the green curry paste and mix. Let the green curry paste cook for about three minutes, then add the sliced shallot and minced garlic, as well as the chicken breast. Cook for 2 minutes or until the chicken has color on all sides. Add in the coconut milk, fish sauce, palm sugar and chicken broth. Stir to combine, then add the vegetables and the kefir lime leaves, if using. Let the curry simmer on medium heat for 5-8 minutes, or until the eggplant is cooked through. Taste for salt, palm sugar and adjust as needed.

3. When the water boils, add 7 oz (half a package) of the Imperfect Foods rice noodles to the water and stir well. Let cook for 5 minutes, then drain.

4. Divide the noodles between four bowls, then ladle the green curry over the noodles. Finish off with a squeeze of lime, if desired, and extra basil.

Recipe Notes and Variations 

• The strength of the green curry lies in the curry paste you use. Use an authentic Thai brand for best results, and adjust the recipe accordingly.
• This Green Curry is also very adaptable with regard to the vegetables used or whether you prefer rice or noodles. Use whatever you happen to have on hand.
• Check out more recipes from Doaa like these delicious Egyptian Herby Stuffed Red Peppers.