I just could not resist another chicken recipe.  I know, I know,  I have posted many chicken recipes on this blog.  This one is from Jamie's Meals in Minutes - so delicious.  The added bonus:  many of Jamie's meals are naturally gluten free/or very easily convert to Gluten Free.  I have made 3 or 4 dishes now, they never disappoint.  Can I make these dishes in 30 minutes?  Not for love nor money...even when I think the kitchen is organized I discover, it could be better.  Normally, I consider myself quite organized.  This shows me... maybe not so much.  Mind you, I did not follow all of Jamie's directions...what can I say, I am a rebel at heart!   Despite that, all of Jamie's recipes from Jamie's Meals in Minutes I have tried are outstanding.
And guess what?  I spied Jamie's new cook book: Jamie's Great Britain in Costco the other day.  Dear Hubs was with me....and yes I gave big hints for Christmas.  I love Jamie. 🙂
For some reason, today I was in total "AirHead" mode.  Not sure why, but dang, it lasted all day.  So I hope this recipe does not read "all over the map".  Thank the heavens you can double check Jamie's recipe on the link below.
I did make some changes to this dish, and also completely changed the method, but for the original recipes, please check here.
2 large Chicken breasts, cut in half, skin on, bone in
Olive oil
salt and pepper
THAI CURRY:
a big handful of fresh Cilantro, including the stems
one bunch of fresh green onions - 5-6 ends removed, roughly chopped
4 minced garlic cloves
2 inch piece of finely chopped fresh Ginger
juice of 1/2 a lime
1 stalk of lemon grass, peel outer layer, trim the ends and chop roughly
3 lime leaves
2 Tblsp. Tamari Sauce
1 tsp. Sesame oil
Extra virgin olive oil
Heat up a frying pan on medium high heat, with a drizzle of olive oil.  Season the chicken with salt and pepper.  Brown the chicken skin side down, about 7 minutes, then turn over and brown another 3 minutes.
Meanwhile, for the curry sauce, add all the ingredients to a food processor.  Pulse until fine, adding in the Extra V. Olive Oil until a nice consistency is achieved. Pour into a bowl and set aside.
Other Ingredients:
1 400 ml. can of Organic Coconut Milk - divide in half
1/2 cup of chicken stock
1 Tblsp. Tamari Sauce
8 oz. green beans, ends trimmed (or one huge handful)
1 1/2 cups fresh bean sprouts
1 small red onion, halved then sliced
olive oil
(1 Tblsp. honey, 1 Tblsp. Tamari, juice of 1/2 a lime - to add to the chicken curry sauce before it goes into the oven)
Noodles:
1 pkg. 227 grams, of rice stick noodles
1 tsp. Toasted Sesame Oil
1 Tblsp. Tamari Sauce
juice of 1/2 a lime
1 Tblsp. Olive Oil
BACK TO THE CHICKEN:  Once browned, 10 minutes in total, remove the chicken to a platter and set aside.
Drain off the extra oil, and add in 3 big Tablespoons of the green Thai Curry, bringing to a simmer.
Then add in half the can of coconut milk, 1 Tblsp. honey, 1 Tblsp. of  Tamari Sauce, and the juice of 1/2 a lime, stirring well to incorporated.
Bring to a low simmer.  Preheat the oven to 350 degrees, and transfer the chicken to a baking pan.  Pour the Green Thai curry over the chicken and bake for 20 minutes.  Then cover the dish in foil and continue to bake for another 15 minutes.
THAI CURRY GREEN BEANS:
Heat up a pan on medium heat with a drizzle of olive oil.  Add in the sliced red onions, season with salt, and saute until they start to become golden in color.  Add the remaining Green Thai Curry, 1 Tblsp. Tamari Sauce, remaining Coconut milk and 1/2 cup of chicken stock.  Bring to a low simmer and let simmer 15 - 20 minutes until reduced, by not quite half.  Meanwhile, put the kettle on to boil for the rice stick noodles.
Add in the green beans to the curry sauce, lid on, and simmer for 4 minutes.  Add in the bean sprouts, toss to coat well, lid on and turn off the heat.
For the Noodles:
Add the noodles to a pot, and cover with boiling water.  Allow to sit for 7 minutes, then drain.  Meanwhile heat up a frying pan on low heat with a drizzle of olive oil, 1 tsp. toasted Sesame Seed Oil and 1 Tblsp. Tamari sauce.
Add the drained noodles to the pan, with the juice of 1/2 a lime.  Toss well to coat.  Add the chicken and sauce on top of the noodles - mixing well to evenly coat the noodles.
Serve with Jamie's  Thai Green Bean/Sprout side dish and his wonderful side dish of  Kimchi slaw.
Thank you Jamie...we love your food! 🙂