Udon Noodles with Thai Green Curry
Ingredients
1 tablespoon oil
1 medium shallot
1 teaspoon Thai green curry paste 1 teaspoon to 1 tablespoon
1 15 ounce can coconut milk
1 tablespoon fish sauce
1 lime
1 tablespoon brown sugar
½ cup fresh basil leaves
½ cup cilantro leaves
1 pound udon noodles
12 ounces chicken
red chilies
Directions
To make the sauce, heat the oil in a nonstick skillet over medium heat. Add the shallots and cook until softened, about 5 minutes. Add the curry paste and cook, stirring, for 1 minute.
Open the can of coconut milk and scoop off the thick cream that will have risen to the top. Add the coconut cream to the skillet, along with the fish sauce, lime juice, and sugar.
Cook, stirring frequently, for 1 to 2 minutes. Stir in the rest of the coconut milk and bring the mixture to a boil.
Reduce the heat to low and simmer, stirring occasionally, until the sauce thickens, about 5 minutes more.
Remove from the heat and let cool a bit. Transfer the mixture a food processor. Add the basil and cilantro and process until smooth and bright green. Return the sauce to the skillet and reheat over medium-low heat.
Cook the noodles according to the package directions and place them in a large serving bowl.
Add the chicken and sauce to the noodles and toss to combine. Serve immediately, garnished with cilantro and lime wedges and red chilies.
