Thai-style chicken, shitake and Tenderstem® broccoli with noodles and coconut broth

    Thai-style chicken, shitake and Tenderstem® broccoli with noodles and coconut broth

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    1day1hr


    2 people made this

    About this recipe: This is an incredibly quick, no hassle meal, yet it seems on serving as if you have made quite an effort. It’s also a complete meal in a bowl so there’s no washing up. Tenderstem® is a perfect ingredient for any kind of broth or curry as you can add it near the end and cook it briefly so it provides both freshness and colour, not to mention its well known health-giving qualities.

    Tenderstem Somerset, England, UK

    Ingredients
    Serves: 4 

    • 1 1/2 tablespoons groundnut oil
    • 6 shallots, peeled and sliced
    • 4 garlic cloves, sliced
    • 100g shitake mushrooms, sliced
    • 600g butternut squash, deseeded, peeled and cut into cubes
    • 1 teaspoon ground turmeric
    • 1 or 2 tablespoons Thai red curry paste (depending on strength of paste)
    • 400ml tinned coconut milk
    • 250ml chicken stock
    • 350g chicken breast fillet, cut into chunks
    • 200g Tenderstem® broccoli, halved horizontally
    • 1/2 to 1 teaspoon soft light brown sugar
    • 1/2 lime, juiced
    • 2 teaspoons fish sauce, or to taste
    • 400g egg noodles
    • 2 spring onions, chopped on the diagonal
    • 1 medium red chilli, halved, deseeded and cut into shreds
    • 2 tablespoons fresh coriander

    Method
    Prep:20min  ›  Cook:1day1hr  ›  Ready in:1day1hr20min 

    1. Put the oil into a large saucepan and fry the shallots, garlic, mushrooms and butternut squash until they are golden – it will take about 3 minutes.
    2. Add the turmeric and curry paste. Stir around and cook for a minute until the spices become fragrant.
    3. Add the coconut milk and the stock and bring to a simmer. Cook for 10 minutes (the squash should feel quite soft) then add the chicken and Tenderstem® broccoli and cook for another 5 minutes. The squash should be completely tender and the chicken cooked through. You can add more stock or water if you would like it to be ‘soupier’.
    4. Season with the sugar, lime and fish sauce and adjust to your taste – you may want to add more lime or even a little more sugar. You want a balance of hot, sour, salty and sweet.
    5. Cook the noodles according to the instructions on the packet. Once cooked, divide the noodles between four or six bowls, spoon the chicken over them, and top with the spring onion, chilli and coriander. Offer wedges of lime to serve.

    See it on my blog

    Check out this recipe on www.tenderstem.co.uk

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    Reviews (1)

    1

    Five good reasons to eat Broccoli • Anti-Cancer •Anti-bacteria •Good for the heart: •Skin Anti-aging: •Life essentials: vitamins, iron, folic acid and fibre http://kitchenvoyage.blogspot.com/p/nutrition-food-indsutries.html - 27 Apr 2011

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