Who doesn’t love this chicken curry noodle recipe? I haven’t met anyone yet, so I’ll keep making it and feeding it to the masses to find out who that crazy person might be.
All in the Name
So why did I name this the ‘devious’ chicken curry noodle recipe?
Because once you taste it, you will deviously plot to have it again and again and again.
But then you think, if it’s so darn good, why would you have to be devious when you plan to make it? Because wouldn’t everyone else love it and be on board to consume it?
In fact, that is the problem.
Everyone. Will. Want. Some.
As a result, since they love it too, that means there will be stiff competition.
So, one must plan to make it when there are few people around. Hey, you can even make it when you are alone, before your spouse/significant other/roommate/ or whoever is otherwise in the running to consume this chicken curry noodle dish.
More for you. That’s my motto. Not that I don’t like to share, but I do have limits, don’t I?
You will see what I mean when you make this!
On to the Devious Chicken Curry Noodle
First up is to sauté the chicken. I turn the heat under my sauté pan to medium and once the pan heats up, I add 2 tablespoons olive oil.
Then, once the oil has heated up, I add the chicken and stand over it while it cooks. As a matter of fact, I give it 2 minutes each side. Hence, it takes about 6 minutes for it to almost be cooked through. Finally, once it is, I remove the chicken from the pan and set it aside.
I fill a sauce pan with water, 2 – 3 inches deep and set it to boil.
Next, I add a heaping 1/2 cup of yellow curry paste to the same pan and also add 1 can of coconut cream as well as 1/2 can of coconut milk, 2 tablespoons fish sauce, 2 teaspoons garlic paste and 2 teaspoons ginger paste. I bring the mixture to a boil and turn it down to a simmer.
By now, the water is boiling so I lightly salt it and add a 6 ounce package of chow mein noodles. They only take 5 minutes so I diligently set my timer.
Finally, I place a few handfuls of spinach and the chicken back in the pan with the curry sauce and let it all simmer as the noodles cook!
I drain the noodles and place them in the pan with the chicken curry. All done!
Mmmm. Doesn’t that look scrumptious? But look at all that curry sauce!
Then I make a salad and get my chop sticks. Furthermore, I serve myself a big honking bowl.
Delish! Don’t worry because even though I’m devious about this dish, Christopher did eat his fair share!
In conclusion, I hope you enjoyed this recipe!
Above all, please feel free to Pin any photo to Pinterest and Yum the recipe to Yummly. Oh, and leave me a comment telling me what you deviously hide from others because you want it all for yourself! I would love to know in any case!
- 5 chicken thighs boneless, skinless, cut into 1 - 2 inch pieces
- 2 tablespoons olive oil
- 1/2 cup yellow curry paste heaping, I used Pinch of Yum's recipe, see above
- 15 ounces coconut cream
- 7.5 ounces coconut milk
- 3/4 cup chicken broth
- 2 tablespoons fish sauce
- 2 teaspoons garlic paste or (2 cloves, crushed)
- 2 teaspoons ginger paste or (1 - 2 inch piece, minced)
- 6 ounces chow mien noodles 1 package
- 2 cups baby spinach packed
- Heat a sauté pan on medium, add olive oil
- Add chicken and sauté it for 6 minutes, stir every 2 minutes
- Remove chicken from pan and set aside
- Put 3 inches of water in a sauce pan, lightly salt and set to boil
- Add curry paste, coconut cream, coconut milk, broth, fish sauce, garlic and ginger and bring to a boil
- The water has come to a boil, so add noodles and set timer to 5 minutes
- Lower curry mixture to a simmer and add 2 handfuls spinach and the chicken
- Turn off heat under curry
- Drain noodles and add them to the curry mixture. Stir until it is all combined
- Share if you want