We are in for a month of awesome eating if tonight’s dinner was any indication of what’s to come. During the month of April, Food52 Cookbook Club is going through Leela Punyaratabandhu’s book Simple Thai Food and one flick through the book and I’ve already dog-eared several recipes (on my kindle version).
I knew I wanted to cook from it at least once this week but due to the busyness of the weekend I didn’t properly menu plan and do a grocery list at home, so I came up with making this recipe as we drove to Woolies while I was madly writing what I could remember we needed to buy on a scratch sheet of paper. This meal appealed to me because it said it could be ready in 30 minutes and it has similar ingredients to Pad Thai (and I will definitely be making that recipe this month). When I looked at the long list of ingredients it didn’t seem too daunting…curry pastes, curry powder, coconut milk/cream, fish sauce, brown sugar, chicken stock, tofu, chicken, rice noodles, peanuts, fried shallots (I’m still working through the humongous bag I bought before Thanksgiving), bean sprouts, coriander, limes and eggs. I opted not to buy the preserved radish because I didn’t have the time to go to a specialty store and Woolies didn’t seem to sell it.
We got home from parent teacher interviews and Aaron and I teamed up to knock out dinner in record time (especially for a first go at a recipe). I put the coconut cream, some vegetable oil and the curry paste in our big skillet and once it started smelling nice and was mixed together I chucked in the chicken that Aaron had diced up to stir fry for a few minutes. Then I added the stock, the coconut milk, the brown sugar and the fish sauce and cooked the chicken through. Lastly I added the tofu (again diced by Aaron) and the curry powder and set it to simmer while Aaron was boiling a couple of eggs and slicing lime wedges and chopping coriander. I blanched the bean sprouts and then boiled the rice noodles for 15 minutes and we were ready to assemble the dish.
Isn’t it beautiful?!! The book says it serves 4 but they were very generous portions and we still had leftovers. I liken the dish to a Thai Chicken Noodle Soup, it is warm and comforting and delicious. Aaron’s already asking when we’re making this dish again and while our littlest two weren’t that keen to eat it they did sample some and loved sucking on the limes. To each their own…