• Green Curry Chicken Over Rice Noodles

    2 votes
    Green Curry Chicken Over Rice Noodles
    Prep: 15 min Cook: 15 min Servings: 4
    by Bob Vincent
    126 recipes
    This is nice dish for those who don't want overly spicy curry. I like lots of heat but my wife doesn't. This version seemed to suit her taste. Like they say; happy wife, happy life. Make your own curry paste if you have a combination that works for you. I used a bottled paste from Thai Kitchen. I served this over rice noodles but basmati rice would work as well. Though I used grilled chicken I would have preferred salmon fillets but didn't have fish on hand. Spicy food pairs well with Riesling or Gewurztraminer wine. I had a Cline Sonoma Coast 2012 Gew├╝rztraminer that work nicely. It has bright acidity with hints of lemon, lime and honey.


    • Protein:
    • 1 lb chicken breasts, skinned and boned
    • Seasoning of choice (I used Penzey's Bangkok blend)
    • Sauce:
    • 14 oz Coconut Milk
    • 1/3 cup chicken stock
    • 1/4 cup Thai Basil, chopped
    • 2 Tbs Fish Sauce
    • 1-4 Tbs Green Curry Paste (I used 2) or to taste
    • 2 Tbs Brown Sugar
    • 1 clove garlic, minced and creamed
    • Stir Fry:
    • 2 oz sugar peas, washed, stemmed and cut in half
    • 5 oz butternut squash peeled, cubed about a 1/2 inch and precooked for 2 minutes in a microwave until firm but not fully cooked
    • 4 oz water chestnuts, sliced, drained and rinsed
    • 4 oz brown button mushrooms cleaned and quartered
    • 2 Tbs peanut oil
    • Carbohydrates:
    • 11 oz rice noodles
    • Garnish:
    • 4 oz mung bean sprouts, rinsed
    • 1 ea lime quartered
    • 1/2 cup roasted peanuts
    • 1/4 cup Thai Basil, chopped


    1. Combine all sauce ingredients in a medium saucepan. Bring to a boil on medium-high heat. Reduce heat to low; simmer for about 15 minutes to thicken or until the sauce coats the back of a spoon. Sauce can be made ahead of time and reheated.
    2. Grill chicken over high heat until done. About 5 minutes per side.
    3. Heat peanut oil over high heat in wok or skillet. Stir fry mushrooms for 1 minute. Add sugar peas and stir fry another minute. Add water chestnuts and stir fry another minute. Add butternut squash and stir fry another minute. Add heated sauce and combine.
    4. Cook rice noodles according to package directions until done while stir frying vegetables.
    5. Add drained noodles to bowl. Top with sauce/vegetable mixture then with chicken.
    6. Top with garnishes or serve tableside. Dish is ready for service.

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    • ShaleeDP
      it looks very tedious but am sure it will be all worth it.

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