Khao Soi-Inspired Chicken and Noodles
with Bok Choy and Crispy Shallots
étiquettes:
Rapido
•Épicé
Allergènes:
Arachides
•Blé
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.
Durée de préparation25 minutes
Temps de cuisson8 minutes
DifficultéIntermédiaire
Ingrédients
quantité par portion
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 Sulfites, Noix, Blé, Lait, Moutarde, Arachides, Sésame, Soya)
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)
28 g
Échalotes frites
(Contient Blé)
Pas inclus dans votre livraison
½ cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Énergie (kcal)880 kcal
Graisses38 g
dont saturés19 g
Glucides87 g
dont sucres10 g
Fibres6 g
Protéines51 g
Cholestérol125 mg
Sel740 mg
Gras Trans0 g
Potassium1100 mg
Calcium125 mg
Fer5.5 mg
Ustensiles
•Passoire
•Casserole moyenne
•Cuillères à mesurer
•Verre doseur
•Grande poêle antiadhésive
Instructions
1
- 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.
2
- 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.
- 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.
3
- Heat a large non-stick pan over medium-high heat.
- When hot, add peanuts to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
4
- Add 1/2 tbsp (1 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 golden-brown, 2-3 min.
5
- Add remaining Dal Spice Blend and red curry paste 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.
6
- Fluff rice with forth, stir in half the crispy shallots.
- Divide rice between bowls, then top with curry.
- Sprinkle over peanuts and remaining crispy shallots.