Thai Green Curry Chicken Macaroni Bowl

Thursday, August 1, 2013

Something weird about me is that I do not eat until tea time. I know it is very unhealthy to not have breakfast and lunch but it has become a habit of mine since very young and I probably inherited it from my mom. She only has a cup of black coffee every morning for breakfast. 

Thai Green Curry Chicken Macaroni Bowl

     Surprisingly, my stomach suddenly felt the urge of food this morning. I did not want a cold salad or a bowl of cereal with chilled milk. 
I knew that I needed to heal my hunger with some proper comfort food. 
I was going through my pantry and found a bottle of Thai green curry paste 
and a half pack of tri-color macaroni. 
There were lots of fresh veggies in the sink which bought by my mom from the market.
So I had to steal a few ;)

Right after I stole my mom's vegetables, 
I turned around and saw this little guy sitting in the measuring cup 
enjoying himself some tiny mini ants.

I screamed. 

He did freak me out for a second. Is it karma for being a thief?
I grabbed my camera and took a photo of him.

 I chopped up some onions, tomatoes and cucumber
and brought all to stir-fry until golden brown.
Hard-boiled two eggs and mix the yolks with the curry paste.
It really enhanced the flavor and gave a creamy texture to the soup base.

Add coconut milk or cream right at the end.

You may also add a piece of bay leaf. But I ran out of it.

Yum and fulfilling.

Ingredient List
2 servings (serving size: 1 bowl)

1 tbsp cooking oil
1/4 cup onion
2/3 cup tomatoes
1/2 cup cucumber
(you may add your own choice of vegetables such as carrots or eggplant)
1 cup diced chicken breast
2 hard-boiled eggs
1 bottle (250ml) thai green curry paste
2 cups water
2 cups less-sodium chicken broth
1-2 pcs bay leaves (optional)
1/2 cup coconut milk or cream
1 cup tri-color macaroni

Chicken Seasoning

1 tbsp salt
1 tsp sugar
1 1/2 tsp fish sauce
1 tsp soy sauce

  1. Marinate the chicken for 10-15 mins.
  2. In a medium pot, heat the cooking oil (I used canola & flaxseed oil). Saute all vegetables until golden brown.
  3. Add the chicken and cook until it is no longer pink and appears golden brown.
  4. Add the green curry paste and the hard-boiled egg yolks. Mix them together and stir fry the mixture for 1-2 minute until fragrant.
  5. Pour in water and chicken broth. Add bay leaves. Bring to a boil, and simmer for 15-20 mins.
  6. Add macaroni and cook for 8-10 mins.
  7. Lower the heat and add coconut milk or cream and the hard-boiled egg white.
  8. Add salt, fish sauce and sugar to taste according to your preference.