As I get older, I realize there is a whole world of food that I haven’t experienced.
Maybe it’s the day-in-day-out of feeding two kids under ten years old and their constant desire for all things {insert lame food – macs/cheese, pizza, pb&j, tacos, etc} that makes me crave foods that break out of the bubble.
In the past, my desire for new foodie experiences has been hampered by my inability to make certain ethnic {insert pastes, rubs, sauces, etc}. In most cases, I wanted to mess around in the kitchen with some Indian Cuisine…I just didn’t want to have to purchase $45 worth of spices to do it.
Which is why I’m so thankful for Saffron Road Simmer Sauces. These non-GMO and Gluten-Free sauces are the perfect way to experience ethnic cuisine without have to spend an arm and leg for special spices and herbs.
This is my second dish using Saffron Road Simmer Sauces (you can check out my Red Lentils & Spinach In Tikka Masala Sauce Recipe) and again, it did not disappoint. These are high quality sauces for an amazing price. And I have my eye on another dish using either their Korean Stir Fry or Harissa Simmer Sauce.
So, I embraced my “it’s-a-big-world-foodie” and made an amazing Red Curry Coconut Noodle Dish. It has just the right amount of sweet, heat, creamy, and fresh to make it become a staple in our home.
Note: In order to not have “soggy noodles” and a thicker sauce, flash boil your noodles ahead of time.
Red Curry Coconut Noodles
Ingredients
3 Boneless, Skinless Chicken Breasts, cubed or diced
1 can Coconut Milk
1 packet Saffron Road Thai Red Curry Simmer Sauce
1 tablespoon fresh ginger, grated
1 tablespoon fresh cilantro, chopped
1/4 cup peanut butter or tahini
1/2 cup chicken stock (extra strong, aka double the strength)
1/2 onion, diced
1 fresh red pepper, julienne
1 cup broccoli slaw
1 tablespoon salt
1/2 package rice noodles
Directions
1. Complete directions for rice noodles. (See below).
2. Over medium heat, place a medium stock pot. Scoop cream off the coconut milk and place into pot. (This will serve as the fat.)
3. Add Saffron Road Thai Red Curry Simmer Sauce and fresh ginger and simmer for a couple of minutes.
4. Add chicken breast and cook for 5 – 10 minutes or until chicken is fully cooked.
5. Add rest of coconut milk, cilantro, chicken broth, and peanut butter and bring to a simmer.
6. Add all the vegetables and continue to simmer until vegetables are tender.
7. Place flash-boiled noodles in bottom of large bowl and poor simmer sauce over noodles and toss. Let sit for three to five minutes and then serve in bowls topped with a bit of cilantro.
Noodle Directions:
1. In large stock pot, bring water to a boil.
2. Place rice noodles in water and let boil for no more than three minutes. Take out and drain in colander. Noodles will be aldente, but will soak up the curry sauce when placed in the bowl.
Disclosure: This is a paid-recipe creation for Saffron Road Foods. The written remarks are entirely my own, as well as my need for “out-of-the-bubble” foods. Want more information – check out my full disclosure statement.
