I get asked all the time how I come up with the recipes I post on the blog. Many times the recipes you see here are recreations of restaurant meals I loved, childhood favorites my mom used to make, or adaptations of recipes I see in magazines or cookbooks. Sometimes I’ll just see something a photo of a meal somewhere that really strikes me then I’ll sit down with pen and paper and write what I think is in it…then I’ll test it out—adding or subtracting ingredients as I taste through each step. Then I’ll usually test it again. Then I’ll blog about it if it’s a winner! Well, the other night I was reading in bed (just started this book and cannot put it down!) and the main character of my book mentioned some sort of spicy peanut sauce.
Guys, it was ten o’clock at night and FOR THE LIFE OF ME I couldn’t stop thinking about that spicy peanut sauce. Does that ever happen to anyone else?
Well, I wasn’t about to get up and cook then (I probably would have but had already reached my dishwashing max for the day), so I grabbed my little notebook I keep next to my bed for this very reason, and started brainstorming ingredients in this fictional spicy peanut sauce.
I fell asleep on my notebook that night and the next morning, whipped into action. After a gallon of coffee, of course.
I wanted something soupy, but not a soup. Thinner than a “sauce” though! And creamy…definitely creamy. Enter this spicy peanut coconut broth.
I could seriously drink this with a straw—it’s that good.
Think coconut milk, red Thai curry paste, chicken broth, fish sauce, peanut butter, fresh ginger and a pinch of sugar to balance everything out. When it was all taste-tested to perfection, scribbled down in my notebook and covered with an entire forest of cilantro, I scooped everything into a large Tupperware container and drove 50 miles with it in the passenger seat to have for Adam and my dinner that evening…
Guys, I developed the recipe to serve four but we totally ate the entire thing ourselves while watching 3 1/2 hours of Downton Abbey (my first time—I loved it!!).
Because of that, I can’t speak to how leftovers are. You might need to add a little more broth the next day because the noodles will soak most of it up overnight in the fridge.
To make a vegetarian version, just sub the chicken for more veggies (cooked sweet potato chunks, bok choy, carrots, celery…), the chicken broth for vegetable broth and leave the fish sauce out.
Don’t forget the
straws spoons for extreme sauce slurping power!
Chicken and Noodles in Spicy Peanut Coconut Broth
serves 2,3 or 4
1 lb boneless skinless chicken breasts, cut into bite-sized chunks
1 tbsp cooking oil, divided
1/4 tsp salt
6 oz egg noodles (about half a bag)
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1.5 cups chicken broth
1 cup coconut milk
1 tbsp fresh minced ginger
1 tbsp red Thai curry paste
1 tbsp peanut butter
2 tsp fish sauce
1 tsp sugar
1/4 tsp red pepper flakes
1/4 cup fresh minced cilantro
Heat 2 tsp of oil in a large pan over medium high heat. Add the chicken, sprinkle with salt, and saute until cooked through—about 6-8 minutes. Transfer cooked chicken to a plate and set aside.
Add remaining oil to the pan along with minced ginger. Saute for about 30 seconds and then add the coconut milk, broth, red pepper flakes, sugar and fish sauce. Whisk in the curry paste and peanut butter and bring to a simmer. Add bell peppers and continue simmering for about five minutes.
Cook egg noodles in boiling salted water and drain. Add noodles and chicken to the broth and heat through. Sprinkle cilantro over chicken and noodles and serve.
20 minutesPin It