Sunday, July 29, 2012

Red Curry Peanut Noodles

I was supposed to make this for dinner Thursday night, but we got lazy (ok, I got lazy) and ordered pizza instead.  Friday, I didn't feel like cooking, so hubby was on bbq duty (veal chops..yum!).  Saturday we went out all day, came home late, and only had enough energy for eggs, bacon and toast (I love breakfast for dinner).  So here we are, Sunday evening.  Hubby has been sleeping on the couch all day after a grueling soccer game in the heat this morning (they won, 6-2, he got one goal) and my daughter and her friend (who is staying for dinner) are out playing at the park.  It's the perfect time to make a quick, tasty dinner.  So Red Curry Peanut Noodles it is!  Thanks Chatelaine!

 
Red Curry Peanut Noodles - Chatelaine Magazine
Red Curry Peanut Noodles
1/2 pkg spaghetti (I used a full box)
1/3c peanut butter (I used 2/3's of a cup)
3 T curry paste (I used 6 T of thai red curry paste)
3 T soy sauce (I used 6 T)
2 T honey (I used 4 T)
1 T veg oil (I used EVOO)
1 red onion, thinly sliced
2 skinless boneless chicken breasts cut in strips
1 head of broccoli, cut into bite sized pieces

Cook the pasta as per box directions.  Meanwhile in a small bowl, whisk the peanut butter with 1/4c of water, curry paste, salt and honey.  Don't worry if the mixture is a little lumpy, it will melt when you cook it.  Heat a large skillet over med-hi and add oil, then onion and chicken.  Stir fry until the chicken is no longer pink, about 4 minutes.  Add the peanut butter mixture and reduce the heat to medium.  Stir frequently until the chicken is cooked, about 2 minutes.  Ladle out 1/2 c of pasta water and add to the sauce.  Add the broccoli to the pasta water for the last minute of cooking.  Drain the pasta and broccoli then return pasta to the pot.  Stir in the chicken mixture until combined.

Delicious!  A bit spicy though, so add less curry paste or go for a milder version if you don't like spice.

Enjoy!