Rice Noodles with Yellow Curry Chicken, Toasted Coconut, Stir-Fried Chinese Eggplant and Thai Basil

Instructions

1. 1

   1. Place the rice noodles in a large bowl, cover with very hot water, and soak for 8 to 10 minutes until flexible but not mushy. Drain, briefly rinse with cold water, and set aside.

2. 2

   2. In a bowl, mix 120 ml (1/2 cup) coconut milk, yellow curry paste, 30 ml (2 tbsp) soy sauce, brown sugar, half of the lime juice, 6 g chopped garlic, and the grated ginger. Add the chicken, toss well, and marinate for 10 minutes.

3. 3

   3. Heat a large skillet or wok over medium heat. Add the shredded coconut and toast it dry for 1 to 2 minutes, stirring constantly, until golden and fragrant. Remove immediately so it does not burn and set aside.

4. 4

   4. In the same skillet or wok, heat 15 ml (1 tbsp) oil over medium-high heat. Add the Chinese eggplant with a pinch of salt and stir-fry for 4 to 5 minutes until tender with browned edges. If your stove allows temperature guidance, keep the cooking surface very hot, around 400°F to 425°F (205°C to 220°C). Remove the eggplant and set aside.

5. 5

   5. Add the remaining oil, then the shallot and remaining garlic, and stir-fry for 1 minute. Add the chicken with all of its marinade and cook for 5 to 6 minutes, stirring, until the chicken is fully cooked and reaches a safe internal temperature of 165°F (74°C).

6. 6

   6. Stir in the remaining coconut milk, 15 ml (1 tbsp) soy sauce, the water, and black pepper. Cook for 1 minute to create a light sauce. Return the eggplant to the pan and toss to combine.

7. 7

   7. Add the drained noodles and stir-fry for 2 to 3 minutes, using tongs or two spatulas, until they absorb some of the sauce and look glossy. If needed, add an extra splash of water to loosen them.

8. 8

   8. Turn off the heat and add the remaining lime juice, most of the Thai basil, and half of the scallion. Toss gently so the basil perfumes the dish while staying fresh.

9. 9

   9. Divide among plates and finish with the toasted coconut, remaining scallion, and a few extra Thai basil leaves on top. Serve immediately.