Chicken With Curry And Coconut Sauce (ca-ri Ga Voi Mien) | Emerils.com

Name: Chicken With Curry And Coconut Sauce (ca-ri Ga Voi Mien) | Emerils.com
Ingredients: 2 stalks fresh lemongrass; 2 fresh Thai or serrano chile peppers, coarsely chopped; 1 tablespoon coarsely chopped garlic (about 6 medium cloves); 1 pound boneless, skinless chicken thighs, trimmed of fat and cut into 1-inch cubes; 2 tablespoons noc mam or nam pla (Vietnamese or Thai fish sauce); 2 teaspoons curry powder; 1 teaspoon finely grated, fresh peeled ginger (about 1/3-inch piece); 2 teaspoons sugar; 1/4 teaspoon freshly ground black pepper; 2 tablespoons peanut oil, or more if needed for stir-frying; 1 teaspoon Thai red curry paste; 1 cup coarsely chopped onions (about 2 medium onions); 1 cup chicken stock or canned chicken broth; 1/3 cup unsweetened coconut milk; 2 ounces dried cellophane noodles (bean threads), soaked in warm water for 20 minutes, drained and cut into 2-inch lengths (* Or leave out the noodles and serve over jasmine rice.); 1/3 cup dried tiny tree ear mushrooms, soaked in hot water for 20 minutes, then drained; 2 scallions (both green and white parts), trimmed and thinly sliced

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Delicious Chicken with Curry and Coconut Sauce using lemongrass, Thai chiles, and fish sauce. Perfect for 4 servings in under 2 hours. Try Emeril's recipe now!

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Ingredients

2 stalks fresh lemongrass
2 fresh Thai or serrano chile peppers, coarsely chopped
1 tablespoon coarsely chopped garlic (about 6 medium cloves)
1 pound boneless, skinless chicken thighs, trimmed of fat and cut into 1-inch cubes
2 tablespoons noc mam or nam pla (Vietnamese or Thai fish sauce)
2 teaspoons curry powder
1 teaspoon finely grated, fresh peeled ginger (about 1/3-inch piece)
2 teaspoons sugar
1/4 teaspoon freshly ground black pepper
2 tablespoons peanut oil, or more if needed for stir-frying
1 teaspoon Thai red curry paste
1 cup coarsely chopped onions (about 2 medium onions)
1 cup chicken stock or canned chicken broth
1/3 cup unsweetened coconut milk
2 ounces dried cellophane noodles (bean threads), soaked in warm water for 20 minutes, drained and cut into 2-inch lengths (* Or leave out the noodles and serve over jasmine rice.)
1/3 cup dried tiny tree ear mushrooms, soaked in hot water for 20 minutes, then drained
2 scallions (both green and white parts), trimmed and thinly sliced