Rice noodles with chicken fillet and vegetables in an unusual a la Thai sauce with coconut milk. Chicken Stir Fry with Coconut Sauce and Noodles Rice Noodles with Coconut Milk and Seafood

Hello fellow cooks! Today we brought you our fantasies about Thai cuisine :) It was a bold experiment that threatened to end in a lot of spoiled food.
But whoever doesn’t take risks doesn’t drink champagne :) It turned out very sincerely, harmoniously and in Thai style :) And the unusual way of frying chicken and vegetables without oil in coconut milk alone justified itself. Therefore, we proudly brought this dish to you :) By the way, in the middle of the video I explain for a long time the nuances of the cooking technique, and so that you don’t see my talking head for so long, we replaced it with Russian beauties from a bird’s eye view to rest your eyes :) ))
Preparation: The proportions and quantity are arbitrary - they depend on how many people you want to feed, and on your taste :) We take the chicken fillet and cut it into pieces for further frying. Salt, curry and pour coconut milk. Mix and leave to stand for as long as we need to cut vegetables. Cut onions, bell peppers and broccoli into pieces of the size you like for frying and put in one bowl. Grate ginger and put in a bowl with vegetables. Next, fry the chicken in the milk in which it lay, without adding oil and stirring constantly. When all the liquid boils away, the chicken begins to fry. If you see that you need oil for normal frying, add it. Better than sesame. I can fry the chicken without adding oil until golden brown. After that, add vegetables to the chicken and again pour coconut milk so that the vegetables in it are first stewed a little, and then, when the milk boils away, they begin to fry (again, you can add sesame oil). Closer to the readiness of vegetables, boil rice noodles in salted chicken broth. It is necessary to guess so that the noodles and vegetables are ready at about the same time, so that the tender rice noodles do not lie cooked for a long time, but are added immediately to the pan. I take enough broth for boiling noodles so that most of it boils away during the cooking process, and add the rest to the pan along with the noodles. By the amount of broth, the item is optional: you can take a lot of broth, and add a little bit to the pan. We spread the noodles with a small amount of broth in a pan, add a little coconut milk, a little curry and just a little adjika. Mix and the feast of the stomach is ready! :) In a plate, you can sprinkle with cilantro.
Ingredients:
Chicken fillet
Coconut milk
Salt
Curry
Onion Bell Pepper
Broccoli
Ginger
Sesame oil (optional)
Chicken bouillon
rice noodles
Adjika
cilantro
Bon appetit and don't be afraid to experiment!
Yours Svetlana and Denis.

Boil the noodles according to the instructions on the package, rinse with cold water.

Finely chop the cabbage, cut the carrots into strips. Cut the thigh fillet into small long pieces.

We're preparing the sauce. Pour soy sauce into a saucepan, add sugar. We put on fire and, with constant stirring, bring to the dissolution of sugar (it is not necessary to boil). We take it off the fire.

Pour coconut milk and soy sauce with sugar into a bowl, put cilantro, hot pepper, curry.

Blend with a blender until smooth.

In a wok or deep frying pan over high heat, heat 2 tbsp. vegetable oil. In 2-3 batches, with constant stirring, fry the chicken pieces for 1-1.5 minutes per batch. Transfer to a plate.

Put the beans in the wok and fry, stirring, for 1-2 minutes.

We shift to the chicken.

Put the carrots and cabbage, fry, stirring, 2-3 minutes.

Return the chicken and beans to the wok, add the soy sauce and fry, stirring, for 20-30 seconds.

Add sauce and cook, stirring, 1 minute. Add pineapple and noodles and cook, stirring, for half a minute.

When serving, sprinkle with sesame seeds, peanuts and chopped onions.

Bon appetit!

Considering that in Thailand there is no winter even compared to our snowy-icicle season, it is rather strange to attribute such a dish to the winter menu. At the same time, noodles with coconut milk are a heavy dish for my taste and may even seem greasy. So in the summer, when you want something fresh and light, she is unlikely to come to the court. The taste is quite rich, and frankly speaking - for an amateur. One fresh ginger is worth something!) I recommend putting it in a smaller amount for a start, and only then add it if you wish, as well as hot pepper. Always remember the golden rule: spices and spices are never too late to add. But if you put too many of them from the very beginning, it will be almost impossible to correct the situation.

Products, by the way, are quite affordable. Even coconut milk is now sold in any supermarket. True, it’s not cheap, but you can spend it once, especially if you want to cook for yourself what we are used to eating only in a cafe or restaurant. It has long been verified that any dish cooked at home is much tastier than the most fashionable institution. There are exceptions, of course...

Well, what else to say? Let's cook! For 3 servings we will need:

To begin with, the noodles must be boiled in salted water, put in a colander, rinsed with hot water and set aside.

In the meantime, grate the ginger on a fine grater, chop the garlic, cut the chili into thin rings. Once again, take less to start with!

Boil shrimp with bay leaf, remove shells.

In a bowl, mix coconut milk, tomato paste, ginger, garlic, ground pepper, a little salt and lime juice, beat with a fork - this will be the sauce. Steam the mixture in a wok (deep frying pan) over low heat for a couple of minutes.

Add chili peppers, shrimp and randomly chopped vegetables to the sauce, cook for 2 minutes.

Add the noodles to the pan, stir and serve immediately, adding more salt if necessary.

A fresh cucumber is perfect for a snack, which will balance the rich taste of the dish.

Vegetables that are ideal for making shrimp noodles are quite simple - onions (preferably red lettuce), carrots and bell peppers. Then fantasize yourself, because there is no limit to perfection.

By the way, I never mentioned this, but then I suddenly remembered: any dishes made from noodles, pasta or pasta are best served in bowls or deep soup bowls, so they cool more slowly. Oh, I almost forgot! It would be nice to sprinkle the finished dish with a pinch of chopped green onions and flavor with a large portion of love. Bon appetit and see you in the kitchen!