Cookbook Recipes

This curry noodle is lovely. I would say it’s a cross between curry and mee siam. The gravy has lovely curry flavour but not as thick as curry and it has very nice lime taste to make the dish very special! The best part is it is very simple to make. Try it and you’ll love it.

Ingredients :

250g thin egg noodle
2tbsp oil
6 shallots, chopped
3 cloves garlic, chopped
2 small chilli, chopped
2-3tbsp curry paste (I use Chng Kee’s curry paste)
350g chicken fillet cut into slices
2tbsp fish sauce
1 tbsp grated palm sugar
3 cups coconut milk
1tbsp lime juice
1c chicken broth (I love heinz chicken broth)
Spring onions and coriander for garnish

Method:

Heat wok over high heat and fry garlic, chilli and shallots for 2 mins. Stir in curry paste. Add chicken and fry until it changes colour.

Stir in fish sauce, palm sugar, coconut milk, lime juice and broth. Simmer for 5 mins, do not boil!

Cook noodles in boiling water. Drain and divide noodles into 4 bowls and spoon in chicken mixture. Garnish with coriander and spring onions.

Above is a picture of the Thai noodle.  I use Kee’s curry paste. The original recipe requires red curry paste but I couldn’t find it in any supermarkets so this is a good substitute. I also find it hard to get palm sugar so I use this orange-coloured brown sugar as substitute.