Curry Chicken with Rice Noodles

Curry Chicken w/Rice Noodles

1 lb boneless Chicken Thigh chunked
1 medium sized Green Pepper sliced
1 medium sized Onion sliced
1/2 cup Scallion (green Onion) finely sliced
1/2 cup Cilantro chopped
3 Tbs Fish oil
Salt/Pepper to taste
Hot Madras Curry Powder (yellow Curry) to desired spiciness
1 package of preferred Rice Noodles

1. Submerge rice noodles in water for about 30 minutes.
2. Heat your pan with oil (of preference) and add your chicken. Stir fry until chicken is almost     cooked, put chicken in bowl (off to the side).
3. Add your veggies (onion and green pepper) to your pan and stir fry until onions are transparent (careful to not burn) and add 1/2 of scallions and cilantro.
4. Add you Curry Powder taste. Usually about 3-5 tsp.
5. Return the chicken to the stir fry to continue cooking
6. Drain noodles and add to stir fry
7. Add Fish oil and continue to fold the noodles into stir fry
8. Salt/pepper to taste

Plate your dish and sprinkle rest of scallions and cilantro atop and serve. Add your favorite Spring Roll if desired. Try this recipe, Baby Shrimp Spring Roll

Baby Shrimp Spring Roll

1 - 3.5oz salad shrimp

2 cups - green cabbage shredded
2 cups - carrots shredded
1/2 tsp - minced garlic
1 tsp - ground ginger
salt & pepper to taste
8 - rice paper wraps

Filling:
1. Heat and oil pan; add cabbage and carrots. Sauteé until cabbage is tender.
2. Add spices and garlic, continue to sauteé on medium heat.
3. Add shrimp and sauteé until heated thru; add S&P to taste.
4. Remove from heat.

Take your rice paper (1 at a time) and place in plate of water until soft and silky. Be careful as you take it out of the water, the rice paper will try to stick to itself.
Lay the rice paper on a damp towel and add your filling to desired thickness.
Pull each side towards the center and roll from other ends until semi tight (roll like a little burrito).
Please be gentle as they could tear easily.
Lay on a floured surface.
Continue these steps until all spring rolls have been wrapped.

Heat Deep fryer or pan of oil to 375°.
roll the spring roll in flour (this helps the rice paper to not boil and explode in oil), and gently place into hot oil. Deep fry for about 2 minutes or until golden brown (as inside is already fully cooked).
Place on wire rack or paper towel to drain excess oil.

Let cool and serve as an appetizer or with your favorite Asian noodle dish, try this Curry Chicken w/Rice Noodles

Twelve in 2014 - October

The fall colors are out - and even some turkeys (which I have yet to get a picture of but I will), so I thought it would be nice to get some pictures of the kids _and the parents. 

K.I.S.S. Cheesecake

It's unbelievably simple, hence the name.... K.I.S.S. (Keep It Simple Stupid) Cheesecake. 

Although, when you take a bite... you can't help but feel that you've been kissed by the cheesecake gods.

 

Life.Is.Good.

We've moved in! We've settled in... mostly. There are many wonderful things about our new home.