Coconut Curry Noodle Bowls with Peanut Dressing

I’ve been trying to simplify some of my dinner plans ….. as much as I like puttering in the kitchen for a couple of hours after work (what I call kitchen yoga), there are times I just need to make a quick dinner.  This is one of my favourites …. quick, easy, healthy and most of all, absolutely delicious.  You don’t really have to make the peanut dressing to drizzle over, but honestly, isn’t everything better with peanut sauce?

coconut-curry-noodle-bowl

Tonight’s version of this bowl included prawns, mushrooms, snow peas, bok choy and lots of colourful peppers.

PEANUT DRESSING:
1 Tbsp toasted sesame oil
1 heaping Tbsp natural salted peanut butter
1 Tbsp brown sugar
1/2 Tbsp low sodium soy sauce
splash of lime juice
scant 1/4 tsp chili garlic sauce
1/2 tsp fresh ginger, minced or grated
splash of very hot water (only if too thick)

COCONUT CURRY:
1 tablespoon oil
2 shallots
1 tablespoon fresh ginger, minced
2 tablespoons red curry paste
1 14-ounce can regular coconut milk
1 ½ cup reduced sodium chicken or veggie broth
2 tablespoons sugar
1 tablespoon hot chili paste (sambal oelek)
2 tablespoons fish sauce
2 tablespoons soy sauce

2 tablespoons lime juice (optional)

BOWL: (These are suggestions, use whatever veg you have on hand)

4 ounces rice or egg noodles
1 tablespoon oil
half an onion, chopped
1 cup chopped broccoli florets
1 cup shredded carrots
1 cup chopped asparagus
1 cup shredded purple cabbage
sesame seeds & chopped peanuts for topping
limes for serving
a handful of fresh basil & cilantro for serving

I’ve also used snow peas, zucchini, sweet peppers & bean sprouts.

To prepare your peanut sauce combine all ingredients except the hot water, blend well and stir in just enough of the hot water to allow everything to become smooth and creamy.

Preparing the curry sauce is pretty easy.  Heat oil in a sauce pan and stir in shallots and fresh ginger, saute briefly just until translucent and stir i the curry paste.  Fry curry paste for 2-3 minutes, just to allow flavours to wake up.  Stir in the coconut milk, and stock.  Simmer for a few minutes just to allow flavours to get to know each other…… Taste …. if you can handle a bit more heat stir in the hot chili paste.  Remove from heat and add the sugar, fish sauce and soy sauce.  Taste again and adjust.  Remember, every brand of these ingredients will have a slightly different profile, and you need to make adjustments for that.  Last thing is to add the lime juice.  It should wake everything up and make you want to keep tasting …..

The method is fairly flexible, saute your veg in a wok with the oil just until crisp tender and set aside.  Alternatively, if you are using egg noodles, once you have removed the egg noodle from the boiling water, plunge the veg in for just 1-2 minutes until crisp tender and remove.

SERVING TIME:

Place noodles in the bottom of your bowl, layer on the veg, and sprinkle with toppings.  Gently pour over the coconut curry.  You can make this as saucy as you like by doubling up the curry sauce if you want more of a soup.  Drizzle over the peanut sauce and enjoy!

Thai Chicken Wings

These chicken wings hit all the notes: spicy, sticky, salty, sweet and tangy – grab the napkins and dig in!

Sweet, spicy, tangy, sticky - what's not to love?

Sweet, spicy, tangy, sticky – what’s not to love?

1/2 cup Thai sweet chili sauce
2 tbsp Spicy Hoisin sauce
1 tbsp honey
2 tbsp tamarind sauce
2 gloves garlic, minced
1 inch piece of ginger, grated
2 tbsp soy sauce
1 tbsp roasted sesame oil
zest and juice of 1 lime
1 tbsp red Thai curry paste
1 tbsp chile garlic sauce (sambal oelek)
3 tbsp peanut oil

2 tbsp toasted sesame seeds

Garnish: roughly chopped cilantro and green onions

Blend this all together and taste. TASTE – I can’t say this enough – every brand of seasoning is different, whether your garlic & ginger is fresh … everything leads to a different flavour profile. When you taste this sauce, you should want to keep dipping for another taste ……… if not – keep adjusting until you can’t stop.

1 – 2 pounds chicken wings

Put chicken wings into a ziplock bag, and add just enough sauce to coat. Reserve the rest. Marinate chicken wings for as long as you have available – works well whether you have 24 hours or just 1.

Roast chicken wings in hot oven (400 degrees) until cooked through – we like ours well done – around 35 minutes.

While chicken is cooking, reduce reserved marinade seasoning until thick and glossy.

When cooked through, toss cooked chicken wings in reduced marinade, add 2 tbsp toasted sesame seeds.

Return to oven and roast until crispy and glossy – along with super sticky and delicious!

Garnish with roughly chopped cilantro and green onions.

Check out my post for Thai Noodle Salad with Chicken and Peanut Lime Dressing …. leave out the chicken on that salad and serve this with with the Thai Chicken Wings …. perfection!