alteRecipes.com recipe
derived from Heidi Swanson's
Super Natural Cooking
(Celestial Arts, 2007, page 107)
| 1. | whole-grain udon noodles | 4 oz. |
| 2. | clarified butter | 2 Tablespoons |
| garlic | 3 cloves, crushed | |
| onion | 1, chopped | |
| red curry paste | 1 teaspoon | |
| 3. | chicken breast | 1, sliced |
| cauliflower | ½ head, chopped | |
| 4. | lite coconut milk | 1 can |
| chicken stock | 2 cups | |
| turmeric | 2 teaspoons | |
| shoyu (soy sauce) | 2 Tablespoons | |
| cane sugar | 1 Tablespoon | |
| 5. | lime | juice of 1 lime |
1. In a medium-sized pot boil the water and cook the noodles until they are al dente then drain and set them aside.
2. In a large pot over medium-high heat cook melt the clarified butter, about one minute. Then add the garlic, onion, and curry paste. Stir the pot completely so that the curry paste is evenly spread throughout, then let it cook for a minute or two, until you can smell the true fragrance of the curry paste.
3. Add the chicken and cauliflower to the pot and stir until everything is fully coated with the curry paste and the chicken is starting to lose its pinkness.
4. Add all the broth ingredients to the pot, stir, and bring up to a simmer. Let everything simmer for 5 minutes, or until the chicken is entirely cooked through.
5. Remove the pot from the heat and stir in the lime juice.
If you like, you can also use chopped peanuts, slivered shallots, and chopped cilantro.