Thai Basil Chicken and Garlic Butter Noodles by @halfbakedharvest
4 servings
🍗
0.45 kg
Chicken breasts
🧅
1
Shallot
🌶️
30 ml
Yellow curry powder
⚫
7.5 ml
Black pepper
🌶️
1 pinch
Chili flakes
🧈
45 ml
Ghee or extra virgin olive oil
🐟
30 ml
Fish sauce or tamari (or soy sauce)
🍯
10 ml
Honey
🥦
1 bunch
Asparagus or broccoli
🍚
230 g
Rice noodles
🧈
45 ml
Salted butter
🧄
4 cloves
Garlic
🥥
240 ml
Canned coconut milk
🌿
120 ml
Thai or sweet basil
🧅
1 bunch
Green onions
🍋
1
Limes
Slice
chicken breasts
shallot
Slice the chicken breasts thinly and chop the shallot.
Combine
- chicken breasts
yellow curry powder
In a mixing bowl, combine the chicken, yellow curry powder, black pepper, and chili flakes.
Heat
ghee or extra virgin olive oil- chicken breasts
Heat ghee or extra virgin olive oil in a pan over medium heat and cook the chicken mixture until the chicken is cooked through.
Add
fish sauce or tamari (or soy sauce)
honey
asparagus or broccoli
Add the fish sauce or tamari, honey, and chopped asparagus or broccoli to the pan. Cook until the vegetables are tender.
- Cook
rice noodles
Cook the rice noodles according to package instructions. Drain and set aside.
- Melt
- salted butter
garlic
In a separate pan, melt the salted butter and sauté the chopped garlic until fragrant.
- Add
- rice noodles
- salted butter
Add the cooked rice noodles to the garlic butter and toss to coat.
Pour
canned coconut milk
Thai or sweet basil
Pour in the canned coconut milk and add the Thai or sweet basil. Stir until well combined.
Serve
green onions
limes- chicken breasts
Serve the garlic butter noodles topped with the cooked chicken and vegetables. Garnish with sliced green onions and limes.
Thai Basil Chicken and Garlic Butter Noodles by @halfbakedharvest
4 servings
🍗
0.45 kg
Chicken breasts
🧅
1
Shallot
🌶️
30 ml
Yellow curry powder
⚫
7.5 ml
Black pepper
🌶️
1 pinch
Chili flakes
🧈
45 ml
Ghee or extra virgin olive oil
🐟
30 ml
Fish sauce or tamari (or soy sauce)
🍯
10 ml
Honey
🥦
1 bunch
Asparagus or broccoli
🍚
230 g
Rice noodles
🧈
45 ml
Salted butter
🧄
4 cloves
Garlic
🥥
240 ml
Canned coconut milk
🌿
120 ml
Thai or sweet basil
🧅
1 bunch
Green onions
🍋
1
Limes
Preparation Steps
Step 1/9
Slice the chicken breasts thinly and chop the shallot.
Step 2/9
In a mixing bowl, combine the chicken, yellow curry powder, black pepper, and chili flakes.
Step 3/9
Heat ghee or extra virgin olive oil in a pan over medium heat and cook the chicken mixture until the chicken is cooked through.
Step 4/9
Add the fish sauce or tamari, honey, and chopped asparagus or broccoli to the pan. Cook until the vegetables are tender.
Step 5/9
Cook the rice noodles according to package instructions. Drain and set aside.
Step 6/9
In a separate pan, melt the salted butter and sauté the chopped garlic until fragrant.
Step 7/9
Add the cooked rice noodles to the garlic butter and toss to coat.
Step 8/9
Pour in the canned coconut milk and add the Thai or sweet basil. Stir until well combined.
Step 9/9
Serve the garlic butter noodles topped with the cooked chicken and vegetables. Garnish with sliced green onions and limes.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
to inform
Calories
450 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
20 minutes
Cooking
25 minutes
Overall
45 minutes
Difficulty
Level
Medium (2/4)
Steps
9 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@halfbakedharvest
Origin
Cuisine
Geographic
Thailand, Southeast Asia
Various
Aspect
Texture
Flavors
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos