Asian Recipes - Curry Noodles Recipe

Ingredients

• 3 tbsp/45 ml vegetable oil

• 1/2 lb/250 g boneless chicken, cut in cubes

• 3 cups/750 ml chicken stock

• 2 cups/500 ml thick coconut milk

• Salt to taste

• 1 lb/500 g fresh egg noodles

• 8 cups/2 L boiling water

• Fresh bean sprouts, trimmed and cleaned lime wedges, crisply fried shallot onions and dried chili flakes to garnish

Spice Paste:

• 3 in/7.5 cm of lemon grass, minced

• 2 large red chilies, minced, or 2 tsp/10 ml ground chili paste

• 2 candle nuts

• 1/2 in/1 cm cube of fresh galanga, minced

• 1/2 in/1 cm cube of fresh ginger root, minced

• 3 cloves garlic, minced

• 4 shallot onions, minced

• 1/4 tsp/1 ml turmeric

• 2 tsp/10 ml shrimp paste

Serves 4

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Method:

1. Prepare all ingredients and have at hand. Using a mortar and pestle or a small food processor or blender, pound or grind the spice paste ingredients in the order given until they form a coarse paste.

2. Preheat a large, heavy bottomed pan over medium heat. Add the oil, and when the oil is hot, add the spice paste and fry it until it becomes fragrant and no longer smells raw.

3. Add the chicken and fry for 3 to 5 minutes. Add the stock and bring to a boil. Reduce the heat and simmer for 20 minutes. Add the coconut milk and salt and continue to simmer for another 5 minutes.

4. Meanwhile, in a large pan cook the egg noodles in the boiling water until just done (3 to 4 minutes from the time the water returns to a boil). Drain and very quickly rinse until noodles with running water. Drain well again and divide among the serving bowls.