I followed this recipe pretty closely, leaving out only the lemon zest (as we didn't have any), and using dried basil rather than fresh (that's all we had at home).
I cooked up the mixture in our awesome wok while simultaneously cooking a batch of Udon (13-14 minutes in boiling water) and Geof chopped up the pre-cooked chicken. Once the noodles were done I added them to the sauce mixture in the wok, as well as the chicken. Stirring occasionally, without the lid, I let it simmer for another 5-10 minutes.
And that's all folks!
Super easy, extremely tasty, a fair amount of spice, and very filling! This recipe was enough for four meals (two meals each). I used a full package of Udon. (This was my first time making Udon and I loved it! The texture is divine. Udon is pretty salty, though, so if you're watching your sodium intake I would use a flat egg noodle instead...or really any noodle will work; whatever your preference is!)
Here's the sauce recipe as found HERE:
- 2 tablespoons olive oil
- 1 teaspoon crushed red pepper flakes
- zest of 1 lemon
- 1 1/2 tablespoons minced garlic
- 1 to 1 1/2 tablespoons curry powder
- 1 1/4 cups light coconut milk
- 2 tablespoons soy sauce
- 2 teaspoons sugar, or to taste
- 1/2 teaspoon salt, or to taste
- 1/2 cup chopped fresh basil leaves
- In a small bowl, combine the coconut milk, soy sauce, sugar, and 1/2 teaspoon kosher salt.
- Place a wok or skillet over medium-high heat. Add olive oil and heat for 30 seconds. Add red pepper flakes, zest, garlic, and curry powder and stir-fry until fragrant, about 15 seconds.
- Add the coconut-milk mixture and bring to a boil. Cook until the sauce thickens slightly, 1 1/2 minutes. Add basil. Pour into a bowl.