35 хв
cooking time
4 порції
quantity
A flavorful Thai classic that's easy to make in a professional kitchen or at home. The dish is balanced, with a rich flavor of coconut, lemon, and spices - just what you need on a summer menu.
Ingredients
- 200 g BICH-CHI rice noodles
- 1 tbsp. oil for frying
- Green curry paste AROY-D — 50 g
- Kara Coconut Milk — 400 ml
- Carrot — 1 pc. (cut into cubes ~1.5 cm)
- Chicken broth — 500 ml
- Chicken fillet - 250 g (cut into strips)
- Tofu — 200 g (cut diagonally)
- Bamboo shoots — 225 g (soak in boiling water, drain)
- Broccoli - 250 g (divide into small florets)
- Green peas — 150 g
- Cane sugar — 30 g
- AROY-D fish sauce — 2–3 tbsp.
- Lime juice - 2 tbsp.
- Lime for serving — a few wedges
- Thai basil — for serving
Preparation method:
- Boil BICH-CHI rice noodles until cooked, rinse with cold water, brush with oil to prevent sticking.
- In a deep saucepan over medium heat, heat the oil, add AROY-D curry paste and fry for 2 minutes until a distinct aroma appears.
- Pour in the Kara coconut milk, add the carrots and broth. Bring to a boil, reduce heat and cook for 5 minutes.
- Add bamboo shoots, chicken, tofu, broccoli. Cook for 1 minute, then add the peas. Cook for another 2 minutes, until the chicken and vegetables are cooked.
- Add the cane sugar, fish sauce and lime juice. Stir.
- Serve with noodles, fresh Thai basil and lime wedges.
Tip: Kara coconut milk — stable quality and distinct aroma, ideal for professional use. It is what creates that creamy texture of the dish.