in Thailand

Thai noodle stir-fry

updated

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Ingredients for 2 servings:

  • 125 g noodles (rice noodles) or noodles, without egg
  • 400 g turkey breast fillet(s) or chicken breast fillet
  • 350 g vegetables (Asian mix), frozen or fresh, e.g. zucchini, soy sprouts
  • 200 ml coconut milk
  • 2 tsp curry paste, green
  • Soy sauce
  • Salt
  • pepper
  • 2 tbsp oil
  • 1 garlic clove(s)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

spicy, with poultry and coconut milk

Cook the noodles according to the package instructions. Dice the meat. Peel and finely chop the garlic clove. Heat the oil in a pan, sauté the vegetables, then add the meat and garlic, seasoning sparingly with salt and pepper. Add the curry paste, sauté briefly, and immediately deglaze with the coconut milk. The meat should not brown. Simmer for about 5-8 minutes and season with soy sauce. If you like it spicier, add a little more curry paste—but be careful, it’s very spicy! Then fold in the drained noodles.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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