Asian-Style Chicken Ginger Curry with Soba Noodles
Not everything I cook starts with a plan. Sometimes, the dish just evolves. The other night, I craved the flavourful combination of ginger and garlic, the creamy comfort of coconut milk, and the nuttiness of soba noodles. Oddly enough, when I am not sure what to make, I start with sauteing onions. Like the rousing cheers for a favourite team, their aroma fills the air, giving me great hope for a delicious dinner. The rest of the steps then just spontaneously unfold, guided by what’s in the fridge… and the size of the pan.
I encourage you to try this recipe with the same openness and curiosity, substituting ingredients as you please. Even the order of the steps can vary. For example, you can start with stirring the curry paste and coconut milk in the pan first and then add the rest of the ingredients. It will still work out. Just consider which vegetables need the least amount of time and add those towards the end of the cooking time. And finally, be sure to taste and adjust the aromatics to determine your preference for more curry paste, honey, cilantro, lime juice, or green onions. Then listen for your family’s cheers as you bring this winning dish to the table.
- 6 tbsp coconut oil divided
- 1 large onion chopped
- 1 bunch green onions sliced (save a little for garnish)
- 4 boneless skinless chicken breast cut into ¼” slices
- 1 tsp salt
- 3 cloves garlic finely minced
- 2 inch piece of fresh ginger grated or chopped finely
- 3 cups broccoli cut into 1” pieces
- 3 tbsp Thai red curry paste
- 1 13-ounce can coconut milk
- 3 cups sliced bok choy
- 2 carrots shredded
- 3 tbsp fresh lime juice
- 2 tbsp honey or to taste
- ½ cup fresh cilantro finely chopped (save a little for garnish)
- 3 tbsp roasted pumpkin seeds or crushed peanuts for garnish
- Soba noodles (Cook according to packagae instructions.)
Preheat cast iron pan on high heat. Add 3 tbsp coconut oil and quickly add onion. Stir until lightly golden and softened. Add green onion and cook for one minute. Remove from pan and set aside.
Season chicken with salt. Add remaining 3 tbsp of coconut oil to preheated pan. Add chicken strips and cook for about 5 minutes, or until done, stirring intermittently.
Reduce heat to medium and add following ingredients, stirring after each addition, covering with lid to cook for a few minutes before adding the next ingredient:
- garlic and ginger
- curry paste
- coconut milk
- bok choy
Liquid should reduce and thicken slightly with cooking. Add lime juice, honey, cilantro, and remaining green onions. Stir to combine. Taste and adjust flavourings.
Serve on prepared soba noodles and spoon sauce.
Garnish with pumpkin seeds and remaining cilantro and green onions.
If you prefer more sauce, add a second can of coconut milk when cooking.
If not using a cast iron pan, heat coconut oil in a nonstick pan and then continue with recipe.