John Myers
Coconut Noodles with Radish and Plantain Curry and Chicken Breast
The perfect coconut noodles with radish and plantain curry and chicken breast recipe with a picture and simple step-by-step instructions.
- 2 bunch Radish
- 1 Plantain
- 1 tbsp Curry paste
- 195 g Flour Tipo 00
- 75 g Egg yolk
- 60 ml Water
- 53 g Coconut flour
- 7,5 g Wheat gluten dry product
- 3 g Salt
- 1 Shallot
- 0,2 liter Vegetable broth
- Smoked salt
- Oil
- Sesame oil
- Knead the flour, whisked egg yolk, coconut flour, gluten, salt and the 60 ml water to form a dough. Wrap in cling film and let rest in the refrigerator for at least an hour. You can get gluten as a seitan base in health food stores, as well as coconut flour, but it was cheaper with shipping on Ebay.
- Quarter the radishes lengthways, chop the plantain and shallots as well. Fry everything in a little oil with the curry paste over high heat. Don’t forget to stir. Pour in the broth, cook everything.
- Salt the chicken breast with smoked salt, vacuum seal, cook sous vide for 1 hour at 58 ° C. Heat the oil with a few drops of sesame oil in a frying pan, color the chicken breast over high heat. Slice.
- Roll out pasta dough, cut pasta, cook in salted water. Serve everything.
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