Thai Red Curry Stir Fry with noodles

Before I go into this dish Mandi and I are interested in starting up a Dinner group for those who would like to get together and cook some awesome food. Hit us up on facebook for more information.

So this dish is Thai inspired using authentic Thai ingredients and its just delicious. However I need to warn you Thai food is not for the faint of heart. It is packed with flavor and can have a good heat level to it. But if you love Thai like I do then you will love this dish.

Ingredients:
1 whole chicken breast cut into smaller pieces
2 chicken thighs deboned and cut into smaller pieces
2 Tbsp Thai red curry per batch
Fresh peanuts
8 Tbsp Thai basil
1 whole sweet onion cut into strips
2 fresh diced yellow squash
2 hand fulls of fresh shitake mushroom diced
3 hand fulls fresh snap peas
4 large hand full of low mein noodles
2 hand full bean sprouts
Coconut milk
3-4 tsp Fish sauce, use squid brand, its milder than what I use, which is three crab brand. Or you can use what I use just use less.
Any nut oil

Step 1:
Prep all your veggies. Cook noodles, drain, rinse, and let dry out a bit. Prep all ingredients. Have your curry and coconut milk ready. Preheat wok for 5 minutes or so until its very very hot. Add 2 Tbsp oil, let heat up for a about 6 seconds. Stir fry 1 cup of chicken at a time, each time add 1 tsp fish sauce right before you take the chicken out, toss and coat evenly. Do not cook the chicken all the way leave the breast meat a little pink but make sure to sear the chicken. Set the chicken to the side. If there is any left over food stuck to the wok now is the time to rinse and lightly scrub with your wok spatula and hot water.

Step 2:
Now heat up the wok again, place 1-2 cups veggies in hot oil, and stir fry for about 2 minutes. Add about 1 cup of chicken to the veggies, stir fry for another 1-2 minute, add large hand full of noodles toss for another minute, add 2 Tbsp Thai red curry paste, toss often and coat all ingredients well with the paste, add enough coconut milk to coat all noodles evenly but make sure to not make it too runny. Do not burn the coconut milk just cook until it is hot. Repeat this until you cook all ingredients. I was able to make roughly 4 large portions.

Garnish with Thai basil and peanuts enjoy!