Thai Green Curry Chicken Filling

The following recipe was used for my Steam Buns cooking class. You can read about my class and get other links to recipes HERE.

Thai Green Curry Chicken Filling

1-2 cloves garlic, minced

1 medium onion, diced
1 tablespoon cooking oil
1/2 tablespoon Thai green curry paste
1 lb ground chicken
1 can coconut milk
1 cup bamboo shoots, julienned
1/2 cup slivered green onions
salt & white pepper to taste

In a wok or skillet, saute garlic & onions in oil.
Add curry paste and ground chicken and stir to heat.
Add coconut milk and bamboo shoots; stir. Allow the milk to reduce to half.
Remove from heat and stir in green onions, salt & white pepper. Allow to cool before using as filling.

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Somen Since its So Cold!

Tonight we are having beef & broccoli with Japanese somen noodles. I also added some bamboo shoots for added color and texture. It hit the spot perfectly on such a cold night in Chicago.

Somen are thin, round, white noodles made from wheat flour and is similar to vermicelli. Strands of somen are generally found dried and often packaged in band tied bundles. It’s often served cold but is also added to soups. But for tonight, I decided it would compliment my beef & broccoli stir fry wonderfully… and it did!

Beef & Broccoli Somen Recipe:
1 lb beef chuck, sliced thin
2 tablespoons cornstarch
oil for browning beef
1-2 tablespoons minced garlic
1 small onion, sliced
1 cup beef broth
1 lb fresh broccoli florets or frozen chopped broccoli
1 cup bamboo shoots
1/4 cup soy sauce
1-2 tablespoons oyster sauce
garlic powder & black pepper to taste
small handful of somen noodles
water for boiling noodles
sesame oil (optional)
1. Toss sliced beef in the cornstarch and set aside.
2. In wide shallow pan, heat cooking oil and brown beef.
3. Add minced garlic and sliced onion.
4. When beef is completely browned, deglaze the pan with beef broth, soy sauce and oyster sauce. Stir to get all the brown bits from the bottom.
5. Season liquid to taste with garlic powder and black pepper.
6. Add broccoli and bamboo shoots; let simmer for about 10 minutes until cooked through.
7. Cook somen noodles in boiling water for 5-7 minutes; remove and drain.
8. Toss noodles in stir fry and add a few drops of sesame oil for added flavor/aroma.