Thai Chicken Curry with Zoodles
The festive season is finally over, and we keep having to remind ourselves that it’s back to normal life tomorrow (goodbye lunchtime G&Ts and bread with breakfast, lunch and dinner). Luckily, our first UCOOK dish of the year – Thai Chicken Curry – has made this transition all the easier. Bursting with flavour and incredible textures, it should be on the must-order list for this week.
First off, we wouldn’t have thought to pair zucchini noodles with a curry dish, but they worked so well, adding a lovely fresh touch to all the spices. We tend to flash fry ours as this creates the ideal texture (otherwise they often retain a lot of water).
On to the curry sauce itself. We would drink coconut milk if we could, so of course we thought it added a lovely layer and creaminess to the curry paste, basil, tomatoes and red pepper. Just remember to taste test as you go, because the paste was pretty potent, although we did find that the red pepper toned down the spiciness somewhat. We decided to top off our dish with spring onions to round off the flavours, and went a little further by making two versions of the curry – one with chicken, and one where we swapped in tofu. Both of them worked really well. It’s essentially the crispiness in each that we’re after, and we couldn’t get enough of the subtle caramelised/charred flavours. The end product had the perfect combination of sweet, sour and spiciness which had us yearning for seconds and vowing to make the dish again very soon.
Order yours here!
- 300g Zucchini
- 160g Baby Tomatoes, halved
- 1 Red Pepper, de-seeded and thinly sliced
- 15ml Thai Green Curry Paste
- 360g Chicken Breast, sliced or 1 Block of Extra Firm Tofu, drained and thickly sliced
- 15ml Soy Sauce
- 200ml Coconut Cream
- 10g Basil
- 5g Chicken Stock
- 10ml Cornflour
- Place a saucepan with a drizzle of cooking oil over a medium heat. Add the red pepper slices to the pan and cook until softened, about 6- 8 minutes, shifting occasionally. Once the peppers are cooked remove them from the pan, place them in a bowl, and season with salt and set aside.
- Boil your kettle. Using a spiralizer, create your zucchini noodles, alternatively thinly slice your zucchini into long strips, pile those strips on top of each other and cut the zucchini into noodles. Rinse and finely slice up the basil leaves and halve the baby tomatoes.
- Return the empty saucepan (from the peppers) over medium-high heat. In a small bowl coat, the chicken strips in some cooking oil and some salt until well coated.
- When the pan is hot, add the chicken slices and cook until golden on both sides, turning the slices as they colour, about 5-6 minutes in total. Add the chicken to a separate bowl and set aside. OR In a medium-sized frying pan add a drizzle of olive oil, along with your tofu slices, let the tofu brown on each side before flipping (5 – 6 minutes), season with salt and pepper and a drizzle of the curry sauce (just to carry the flavours through). Remove from heat once the edges are crispy and golden in colour. Set aside until serving.
- Return that pan over a low heat and add half of your curry paste along with a drizzle of cooking oil. Cook for about 1 minute, mixing the paste into the oil as it cooks.
- At this stage, add the Stock and Corn flour Mix, 100ml of boiling water, the zucchini slices, the coconut cream, soy sauce, and peppers. Bring to a simmer for 4- 6 minutes until the zucchini has softened and the chicken is cooked through.
- Taste the sauce to assess if more curry paste is required for a stronger flavour. It’s up to you, if you have added more curry paste, allow the curry to cook for 2 minutes further in order for the flavours to infuse. Add a drizzle of water, should the sauce dry up a bit and let it continue to simmer if it needs to be further reduced.
- For the final minute, stir in the tomatoes and some basil (reserving some for garnish) and season to taste.
- Split between 2 bowls, top with either the chicken or tofu and garnish with remaining basil leaves.