| Ingredient | Quantity |
|---|---|
| Wide rice noodles | 1 lb |
| Vegetable oil (for frying) | 2 cups |
| Tempura batter mix | 1 cup |
| Ice-cold water | 1 cup |
| Coconut milk | 2 cans (13.5 oz each) |
| Red curry paste | 4 tbsp |
| Fish sauce | 3 tbsp |
| Soy sauce | 2 tbsp |
| Brown sugar | 2 tbsp |
| Lemongrass, minced | 2 tbsp |
| Kaffir lime leaves | 6 leaves |
| Chicken breast, thinly sliced | 1 lb |
| Red bell pepper, thinly sliced | 1 large |
| Snow peas | 1 cup |
| Carrots, julienned | 2 medium |
| Fresh basil leaves | 1 cup |
| Lime wedges | For garnish |
| Prep: 5 mins | Cook: 8 mins – 11 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 480 | 22g | 15g | 50g |
| sugars | fibre | protein | salt |
| 8g | 3g | 20g | 2.5g |
Why I Love Thai Tempura Wide Noodles Curry
When I stumbled upon the idea of the Thai Tempura Wide Noodles Curry recipe, I was immediately taken by its harmonious blend of textures and flavors. Growing up in Portland, Maine, I came to appreciate the comforting embrace of hearty coastal dishes, but Thai cuisine’s vibrant and fresh flavors pulled me in an exciting culinary direction I hadn’t expected. The Tempura Wide Noodles Curry delighted me not only because of its rich, aromatic curry base but also due to the crisp, airy tempura that sits atop the velvety noodles.
A Fusion of Cultures and Textures
The beauty of this recipe lies in its ability to seamlessly blend the delicate Japanese art of tempura with the bold, complexion of Thai curry. The light, crispy tempura adds a textural contrast to the creamy coconut milk and supple wide rice noodles, creating a symphony of sensations with every bite. This cultural fusion brings an unexpected and delightful twist to the traditional curry dishes most of us are familiar with, like the classic Thai Red Curry.
Why This Recipe Stands Out
One of the reasons I particularly love this Tempura Wide Noodles Curry is its adaptability. While the recipe calls for chicken breast, thinly sliced, don’t hesitate to swap it out with tofu or shrimp for a delicious variation. The inclusion of ingredients like kaffir lime leaves and lemongrass gives the dish a distinct freshness, complementing the rich coconut milk and fiery red curry paste perfectly.
I’ve always been a fan of dishes that bring family together, and this one does just that. It has become a favorite in our home, especially with my daughters Erin and Samantha, who adore the crunch of the tempura juxtaposed with the creamy curry. We often pair it with simple sides like Thai cucumber salad for added freshness or a bowl of steamed jasmine rice for a more filling meal.
The inspiration for this recipe partly came from renowned Chef Jet Tila, known for his expertise in pan-Asian cuisine. His innovative approach to blending flavors and textures was instrumental in crafting this dish. Although the ingredient list may seem extensive, the final product justifies every effort, elevating a simple curry to an exceptional meal worth savoring.
So, the next time you’re looking to bring a little bit of the Atlantic coast’s heartiness together with the exotic vibrance of Thai cuisine, give the Tempura Wide Noodles Curry a try. It’s a recipe that’s not just a feast for the taste buds but also a delightful culinary journey that merges tradition with innovation.
What You’ll Need
| Ingredient | Quantity |
|---|---|
| Wide rice noodles | 1 lb |
| Vegetable oil (for frying) | 2 cups |
| Tempura batter mix | 1 cup |
| Ice-cold water | 1 cup |
| Coconut milk | 2 cans (13.5 oz each) |
| Red curry paste | 4 tbsp |
| Fish sauce | 3 tbsp |
| Soy sauce | 2 tbsp |
| Brown sugar | 2 tbsp |
| Lemongrass, minced | 2 tbsp |
| Kaffir lime leaves | 6 leaves |
| Chicken breast, thinly sliced | 1 lb |
| Red bell pepper, thinly sliced | 1 large |
| Snow peas | 1 cup |
| Carrots, julienned | 2 medium |
| Fresh basil leaves | 1 cup |
| Lime wedges | For garnish |
Method
Step One
Bring a large pot of water to a boil. Cook the wide rice noodles according to the package instructions until they are al dente. Drain and set aside.
Step Two
In a large mixing bowl, combine the tempura batter mix with the ice-cold water. Stir until the batter is smooth. Heat the vegetable oil in a deep frying pan or wok over medium-high heat until it reaches 350°F (175°C).
Step Three
Dip the thinly sliced chicken breast pieces into the tempura batter, ensuring they are well-coated. Fry the chicken pieces in batches until they are golden brown and crispy. Remove from the oil and drain on paper towels.
Step Four
In a large saucepan, heat a small amount of vegetable oil over medium heat. Add the minced lemongrass and red curry paste, stirring constantly for about 2 minutes until fragrant.
Step Five
Pour in the coconut milk and bring to a simmer. Add the fish sauce, soy sauce, brown sugar, and kaffir lime leaves. Stir well to combine.
Step Six
Add the sliced red bell pepper, snow peas, and julienned carrots to the saucepan. Cook for about 5-7 minutes until the vegetables are tender but still crisp. Add the fried chicken pieces to the curry sauce and stir to coat them well.
Step Seven
Add the cooked wide rice noodles to the saucepan and gently toss to combine with the curry sauce and vegetables. Cook for an additional 2-3 minutes to ensure the noodles are heated through.
Step Eight
Remove the kaffir lime leaves from the curry. Serve the tempura wide noodles curry in bowls, garnished with fresh basil leaves and lime wedges. Enjoy!
