I was recently in Chiang Mai and this curry was on my must-try list. I was so impressed I took a class
It truly is so yummy
Serves
1
Prep time
5 Minutes
Cooking time
10-12 Minutes
Ingredients
-
- 2 tablespoons cooking oil
- 1 tablespoon yellow curry paste
- ¾ cup coconut cream
- 100g chicken, cut into chunks
- ½ cup water + ¼ teaspoon chicken stock powder
- ½ tablespoon fish sauce
- 1-2 teaspoons sugar
- ½ – 1 tablespoon curry powder *see note
- 100g egg noodles *see below
- oil for frying
Garnish
- 1 tablespoon pickled cabbage (sauerkraut)
- 1 tablespoon sliced green shallot
- 1 tablespoon chopped fresh coriander
- Fried egg noodles *reserved
Method
- Heat cooking oil in a small wok over medium heat
- Add yellow curry paste, stir and cook for 1 minute
- Add the coconut cream and curry powder, stir to combine
- Add chicken and water with the stock powder. Cook or 2-3 minutes or until chicken is cooked
- Stir in fish sauce and sugar, cook until sugar dissolves, 1-2 minutes
- Meanwhile cover half the egg noodles with boiling water, soak for 2 minutes. Drain, and place the softened noodles into a serving bowl and pour the curry contents over the noodles
- Seperate the other half of the noodles. Heat oil in a wok over medium heat and fry these noodles, careful not to burn them. Remove from wok and drain paper towel *reserve for garnish
- Garnish with fried noodles, pickled cabbage, coriander and green shallot
Serve and Enjoy!
Note: *I buy soft egg noodles, they are available at your local supermarket
*This curry is spicy, if you prefer less spice adjust the curry powder
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