Your Future... So Sodexo
Red Curry Chicken with Somen Noodles
Makes 4 servings
Red Curry Chicken (recipe below)
2 oz. uncooked somen noodles
1/4 cup shredded napa (Chinese) cabbage
1/4 cup shredded carrots
4 tsp. fresh mint leaves
4 fresh Thai basil leaves
  1. Prepare Red Curry Chicken as directed in recipe. Cook somen noodles as directed on package.
  2. Just before serving, heat Red Curry Chicken to a simmer. Add cooked somen noodles, cabbage, carrots and mint; cook just until heated through.
  3. Divide chicken, vegetables and noodles among 4 serving bowls. Garnish each bowl with a Thai basil leaf. Serve immediately.

Red Curry Chicken:

1 large sweet potato, peeled and cut into 1-inch cubes
2 Tbsp. canola oil
1 small onion, diced
2 tsp. minced garlic
2 tsp. minced shallot
2 Tbsp. red curry paste
1-1/4 cups water
1 cup coconut milk
4 tsp. granulated sugar
1 Tbsp. fish sauce
1 pound boneless skinless chicken thighs, cut into 1-inch cubes
1/2 cup sliced green beans

  1. Roast sweet potatoes in preheated 350°F oven for 10 minutes or until lightly browned and just fork-tender. Set aside to use in recipe.
  2. Heat oil in large deep skillet on medium heat. Add onion, garlic and shallot; cook and stir 5 minutes. Add red curry paste; cook and stir 5 minutes longer.
  3. Stir in water and coconut milk. Bring to a boil. Stir in sugar and fish sauce until well-blended. Add chicken; reduce heat and simmer 15 minutes. Stir in roasted sweet potatoes and beans. Simmer 15 minutes longer or until chicken is cooked through.
Virginia Willis
Virginia Willis

A general manager for high-end executive dining with Sodexo's Government Services, has studied food trends and services at the Culinary Institute of America in New York and authored a recipe book within a corporate setting, The Pacific Rim and Noodle Bowl.


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