Khao Soi-Inspired Chicken and Noodles
with Bok Choy and Crispy Shallots
Ingrédients : Poitrine de poulet • Lait de coco (extrait de noix de coco, eau) • Riz au jasmin • Oignon rouge • Bok choy • Limes • Pâte de cari rouge (gingembre, eau, ail, oignon, sucre, huile de canola, sel, citronnelle, épices, gomme xanthane, acide citrique, herbes, arôme naturel, sorbate de potassium) • Arachides • Échalotes frites (oignon, huile de palme, farine de blé, sel) (blé) • Mélange d’épices dal (épices, poudre d'ail, sel, huile de canola, dioxyde de silicium).
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Poitrines de poulet
4 cs
Pâte de cari rouge
(Peut contenir Lait, Soya, Sulfites)
1 cs
Mélange d’épices dal
(Peut contenir Lait, Soya, Sulfites, Triticale, Blé, Noix, Sésame, Moutarde, Arachides)
1 pièce(s)
Lait de coco
¾ tasse(s)
Riz au jasmin
1 pièce(s)
Oignon rouge
1 pièce(s)
Bok choy de Shanghai
28 g
Arachides, hachées
(Contient Arachides Peut contenir Lait, Moutarde, Arachides, Soya, Sulfites, Noix, Oeuf, Gluten)
28 g
Échalotes frites
(Contient Blé Peut contenir Sésame, Soya, Sulfites, Noix, Moutarde, Gluten, Lait, Arachides)
1 pièce(s)
Lime
Pas inclus dans votre livraison
1 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
- Remove from heat. Set aside, still covered.
- Meanwhile, cut bok choy into 1/2-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
- Peel, then cut onion into 1/4-inch slices.
- Zest, then cut lime into wedges.
- Pat chicken dry with paper towels, then cut chicken into 1/2-inch pieces.
- Sprinkle over half the Dal Spice Blend, then season with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add peanuts to the dry pan. Toast, stirring often, until golden, 2-4 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Add 1 tbsp (2 tbsp) oil to the same pan (used in step 3), then onions. Cook, stirring occasionally, until starting to soften, 1-2 min.
- Add chicken. Cook, stirring occasionally, until chicken is golden-brown, 2-3 min.**
- Add red curry paste and remaining Dal Spice Blend to the pan.
- Cook, stirring constantly, until fragrant, 1-2 min.
- Add coconut milk, bok choy and 1/4 cup (1/2 cup) water.
- Cook, stirring occasionally, until sauce thickens slightly, 3-4 min.
- Season with salt and pepper, to taste.
- Fluff rice with a fork, then stir in lime zest and half the crispy shallots.
- Divide rice between bowls, then top with curry.
- Sprinkle over peanuts and remaining crispy shallots.
- Squeeze over a lime wedge, if desired.