Spicy, creamy coconut milk, chicken, noodles.
600 ml coconut milk
2 T red curry paste
1 t ground turmeric
450 g chicken thighs cut into bite-sized chunks
600 ml chicken stock
4 T fish sauce
1 T dark soy sauce
salt and pepper
juice of 1 lime
450 g fresh egg noodles
3 spring onions, chopped
4 red chillies, chopped
2 T fried sliced garlic
4 shallots, chopped
Bring to boil one third of coconut milk. Stir with wooden spoon until it separates.
Add curry paste and turmeric, stir to mix completely and cook until fragrant.
Add chicken and stir fry for about 2 minutes, ensuring that all chicken chunks are coated with paste.
Add remaining coconut milk, stock, fish sauce and soy sauce. Season with salt and pepper. Simmer gently for about 10 minutes.
Remove from heat. Stir in lime juice.
Reheat noodles in boiling water. drain and divide between individual bowls. Ladle in hot soup. Top each serving with each of the garnishes.
Find your nearest Asian Store