CURRY RECIPE TUTORIAL
Brought to you by WOU Campus Dining
Featuring Jerry Kelley
Cook 1
Ingredients
1 Package of Rice Stick Noodles
1 Cup Bean Sprouts
1 Cup Sliced Onion
1/2 Chopped Green Onion
1 Cup Shredded Carrots
1 Lime cut into slices
2 Chicken Breast
4 cups coconut Milk
1 Cup Brown Sugar
1/2 cup Yellow Curry Paste (We use Mae Ploy yellow curry paste)
1 tsp Curry Powder
1 tsp Tumeric
1 tsp Salt
1/2 Cup Chopped Cilantro
1/2 Cup Chopped Basil
1 Diced deseeded Jalapeno
Equipment
Cutting Board
Knife
Medium Bowl
Spoon for Mixing
Measuring Cups
Teaspoons
Medium sauce Pan
Large Pot
Preparation
Serves: 4
Prep Time: 20 Minutes
1. Prepare and chop vegetables ahead of time. Set aside in fridge.
2. Presoak rice noodles in cold water for 30-40 minutes ahead of time.
3. Cook chicken in 4 cups of boiling water for 30-40 minutes. When Chicken is done shred and hold.
4. In medium sauce pan add coconut milk, Jalapeno, curry powder, curry paste, brown sugar, salt and turmeric. Add 3/4 cilantro and basil (Reserve some for topping later). Simmer for about 20 minutes
5. Bring 6 cups of water to a boil and add the rice noodles for about 3 minutes.
6. Assemble noodles in serving bowl. Add chicken, vegetables and desired amount of curry sauce. Garnish with remaining cilantro and basil.