2 split chicken breasts, deboned
1 jar tandoori marinade (Patak's)
1 gallon Ziploc bag
1 (10-inch) zucchini, sliced into discs
1 (8 to 10-inch) yellow squash, sliced into wedges
1 cup Dutch egg noodles
olive and vegetable oil, for frying

CURRY SAUCE:

2 tbsp. finely chopped ginger root
1 tbsp. sharded ginger root
1/2 (14 oz.) can coconut milk
1/2 (1.75 oz.) pkg. green curry paste (A Taste of Thai)
1 tsp. natural honey

GARNISH:

3 green onions
2 tbsp. sweetened coconut flakes
roasted peanuts

Cleanse the separated chicken breasts, de-fat and marinate using the Tandoori Marinade for at least 4 hours in the refrigerator. Overnight is better, but if you’re in a rush... a minimum of 4 hours!

In a small saucepan, brown the ginger until it starts to release it’s flavor. Start adding coconut milk slowly and stirring frequently. Add 1/2 package of "A Taste of Thai" Green curry paste to this mixture. Stir. Add honey. After 5 minutes, place in refrigerator until cool.

Slice the green zucchini into small discs about 1/4-inch thick. Slice the yellow squash into wedges about 1 1/2-inches long. Reserve. When ready, grill the chicken over medium heat until cooked. Meanwhile, heat water to boil the noodles.

In a 10-inch skillet, drop about 1/8-inch of extra virgin olive oil (EVOO) mixed with regular vegetable oil and preheat. While the chicken grills, fry the green zucchini first until crisp edges form. Remove and do the same to the yellow squash. Don’t forget to flip the chicken!

With water boiling, add noodles and cook according to package directions (5 to 8 minutes). Strain noodles.

Take the green onions, slice the greens into quarters and using the backside of a butter knife, curl the last half of each piece. Serve onions as bed, add noodles, squash and smother with curry sauce. Carefully slice "almost" thru the chicken into strips and serve on side. Garnish with coconut flakes and roasted peanuts.

Submitted by: Chef Gordy Evans