Equipment
- large skillet
- large pot
- mixing bowls
- kitchen tongs
- chef's knife
- cutting board
Ingredients
Coconut Lemongrass Curry Saucy Noodles
$39
- 1 Omsom Coconut Lemongrass Curry Noodles
- 2 chicken drumsticks
- 1/2 tsp. turmeric (for marinating chicken)
- 1 tsp. neutral oil
- 1/4 cup cilantro, chopped
- 1/2 shallot, thinly sliced
- 8 oz. coconut milk
- 1 tbsp. fish sauce
- Lime wedges, for serving (optional)
- Mustard greens, chopped (for garnish)
- Thai chilis, sliced (for garnish)
Instructions
Prep your chicken!
- In a bowl, marinate the chicken drumsticks with turmeric + fish sauce. Cover and refrigerate for at least 15 minutes.
- Heat oil in a pan over medium heat.
- Once the oil is hot, add chicken to skillet. Cook for 8-10 minutes on each side, or until the chicken is cooked through and golden brown. Make sure to flip occasionally for even cooking.
- Once cooked, remove chicken from skillet and set aside.
Let’s get cooking!
- In a medium pot, combine coconut milk with the Omsom sauce and bring to a simmer over medium heat.
- Stir in fish sauce and adjustto taste. Allow sauceto simmer for a few minutes to allow flavors to meld.
- Prepare the Omsom noodles according to instructions. Drain and set aside.
- Divide the cooked noodles among serving bowls. Ladle coconut sauce over noodles.
- Place one drumstick on top of each bowl. Top with cilantro, shallots, and mustard greens.
- Serve with lime wedges and Thai chilis on the side. Enjoy!
