Well I have to say I am super happy I had help for this recipe. There were a lot of elements and the recipe wasn’t the easiest to follow. It was also a lot of work. The recipe came from the cookbook Jamie Oliver’s Meals in Minutes.
As I stated above I had help for this recipe! Maike, a German exchange student, came over for a day of watching Hunger Games, doing nails and cooking!
The cookbook’s purpose is to put a full meal together quickly while multi-tasking…working on separate dishes for the meal all at once. I am not saying this concept wouldn’t work but for this particular recipe there were a lot of elements and a lot of ingredients for each element so it was pretty intimidating following the recipe as Jamie Oliver had it written. Maike and I decided for the sake of our sanity we would tackle each element separately.
We started with the kimchi slaw. We combined radishes, a red onion, napa cabbage, cilantro, a red chile, a green chile and ginger into the food processor. We chopped until everything was nice and chopped up. Then we squeezed lime juice and a drizzle of sesame oil into the slaw. We combined and it was done.
Next we moved onto the curry paste. To make it we combined ginger, red chiles, kaffir lime leaves, cilantro, garlic, lemongrass and scallions in the food processor. We processed until everything was all combined. Then we added a drizzle of sesame oil and a few tablespoons of olive oil. We processed again until it was more paste like.
At this point we started the chicken. I ended up swapped bone in skin on chicken breasts for chicken thighs. We heated a few tablespoons of olive oil in skillet over medium high heat. We added the chicken and cooked for several minutes, turned, cooked for several minutes, turned, cooked for several minutes, turned (you get the idea), over and over again for around 20 minutes when the chicken was cooked through.
While that chicken cooked we boiled a bowl of water and then poured it over rice noodles. We let the rice noodles soak for several minutes until they were pliable. Then we rinsed until cold water and drained. The noodles were divided onto individual serving bowls.
When the chicken was done I decided to remove it from the bone into bite size pieces (this was not a step in the recipe but considering ease of eating without the bone I decided to take this step). I added it back to the skillet with 2 tablespoons of the curry paste. That cooked on medium low heat while we worked on the curry sauce.
For the curry sauce the rest of the curry paste was added to a pot with chicken broth and coconut milk. It was brought to a boil and green beans were added and the heat reduced.
Lime juice and soy sauce were added to the curry sauce to taste. The curry sauce was now ready!
To finish the chicken 2 tablespoons of honey were added and stirred in. The chicken was now done and it was time to eat!
To serve on top of the rice noodles (which were already in the bowl) went kimchi slaw, then chicken and then curry sauce. The bowl was garnished with romaine lettuce, limes, toasted sesame seeds and hot sauce.
Verdict: Everyone enjoyed, it was very tasty but with all the effort I wouldn’t make it again. I can’t even begin to think of typing out the step by step recipe for this one, so if you want to make it buy the cookbook! I am curious to try another “recipe meal” to see if they are all so overwhelming or if it was just this meal in particular…stay tuned to find out!
I really enjoyed having Maike help me out and I wish I could have her help me everyday! The biggest difference I find between her and my Canadian kids is she does dishes! Thanks Maike, it was a nice break not to have to do dishes this night!!