Serious Eats: Recipes

Dinner Tonight: Shredded Red Chicken Curry with Rice Noodles

It's a good thing to have a look in the pantry once in awhile and realize that one has got way too much stuff in it. I'm not a terribly disorganized person, but my pantry habits are the exception—it's a place where the things I buy are shoved into dark corners and never heard from again. My kitchen curiosities are so erratic that I hardly cook the same thing twice, and I am lousy at using an ingredient that I've bought in new recipes.

After moving apartments last week, though, and schlepping an embarrassing number of boxes of foodstuffs, I vowed to get better. A surplus of rice noodles led me to this recipe, which Serious Eater kitchen caravan alerted me to in a comment on a previous recipe for Curried Pork Noodles. The result was a spicy and pungent red curry that was very quick to make. Though I couldn't find lemongrass, I substituted lemon zest and extra ginger and it worked. I'm looking forward to trying more recipes from the huge stockpile at Kitchen Caravan soon—many of them look very unique and exciting.

About the author: Blake Royer founded The Paupered Chef with Nick Kindelsperger, where he writes about food and occasional travels. He is currently living for the year in Tartu, Estonia.

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