Directions

To Prep

1. Blend all the fresh spice paste ingredients together and mix in curry powder.
2. Heat up oil in a medium cast iron pot. Sauté spice paste for 5-6 min.
3. Add in chicken breast and cook until it turns opaque, taking about 7-8 mins.
4. Add in prawn/chicken stock followed by pandan leaf. Bring it to a boil and lower the fire. Cover and simmer for 20 mins.
5. Meanwhile, prepare the chilli paste by blending shallots, dried chillies and red chillie together until a smooth paste forms. Heat up frying pan with oil and sauté the paste until oil breaks down. Set aside.
6. Heat up a pot of water and blanch bean sprouts for 10 secs, rice vermicelli for 1min and Hokkien noodles for 1 min. Set aside.
7. Remove chicken breast meat from curry broth and set aside to cool. Once cooled, shred them into small pieces.
8. Blanch prawns in the curry broth for 2-3 mins. Remove and set aside.
9. Add in coconut milk and tofu puffs. Let curry broth come to a gentle boil. Cook for another 5 mins and switch off heat.
10. Divide rice vermicelli, Hokkien noodles in bowls. Pour curry broth over. Garmish with prawns, shredded chicken, tofu puffs, cucumber, chilli paste, lime wedges and mint leaves. Serve hot.