This Blue Apron dish packed the punch in spice, absolutely loved it. The spiciness actually made the kale taste good.
2 Boneless, Skinless Chicken Breasts
- 6 Ounces Fresh Wonton Noodles
- 1 Bunch Kale – Chopped
- 1 Lime (2 tsp minced rind/ quartered)
- 1 Thinly Sliced Yellow Onion
- 2 Tablespoons Yellow Curry Paste
- 1 1-Inch Piece Ginger – Minced & Peeled
1 Tablespoon Coconut Palm Sugar
- ¼ Cup Coconut Milk Powder
- Heat a medium pot of salted water to boiling on high. In a bowl, combine the coconut milk powder and 1 ¾ cups of water; whisk until smooth. Pat the chicken dry with paper towels; chop into bite-sized pieces and transfer to a bowl.
- In a large, high-sided pan (or pot), heat a thin layer of oil on medium-high until hot. Using your hands, carefully separate the noodles. Once the oil is hot enough that a noodle sizzles immediately when added, add ¼ of the noodles in a single, even layer. Cook, tossing occasionally to separate the noodles and coat them in oil, 2 to 3 minutes, or until lightly browned and crispy. Transfer to a paper towel-lined plate and immediately season with salt. Set aside in a warm place. Carefully discard any excess oil and wipe out the pan.
- Cut chicken into cubes. Salt pepper and garlic powder. In a large nonstick pan, heat two tbsp. of olive oil. Cook the chicken until brown on both sides and set aside in plate.
- Add the onion and ginger to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add curry paste. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined.
- Add the kale to the pan and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Add the sugar and coconut milk powder mixture (whisking just before adding); season with salt and pepper. Reduce the heat to medium and cook, stirring occasionally, 3 to 5 minutes, or until the liquid is slightly reduced in volume and the chicken is cooked through. Turn off the heat. Stir in the lime zest and the juice of 2 lime wedges; season with salt and pepper to taste.
- While the khao soi cooks, add the remaining noodles to the medium pot of boiling water. Cook 2 to 4 minutes, or until tender. Drain thoroughly and divide between 2 bowls. Top with the finished khao soi. Garnish with the crispy noodles and remaining lime wedges.
Source: Blue Apron mailing – we tweaked some of this to make it easier