Chiang mai noodles
From barbarella 16 years agoIngredients
- vegetable oil for deep frying shopping list
- 500g fresh egg noodles shopping list
- 1 lge.brown own,sliced thinly shopping list
- 1/4 cup loosley packed fresh coriander leaves shopping list
- 1/4 cup red curry paste shopping list
- 2 cloves garlic,crushed shopping list
- 1/4 tsp. gr. turmeric shopping list
- 2 cups water shopping list
- 400ml can coconut milk [21/2 cups] shopping list
- 500g chicken breast fillets,sliced thinly [2 cups] shopping list
- 1/4 cup fish sauce shopping list
- 1 tbs. soy sauce shopping list
- 2 tbls. grated palm sugar [I used 1 tbls. of raw sugar] shopping list
- 2 tsp.lime juice shopping list
- 2 tbls.coarsely chopped fresh coriander shopping list
- 1 fresh long red chilli,seeded,sliced thinly shopping list
How to make it
- Heat oil in wok;deep fry about 100 grams of the noodles,in batches, until crisp.Drain on absorbent paper.[1/5 of noodles]
- using same heated oil,deep-fry brown onion,in batches until lightly browned and crisp.Drown on absorbent paper Combine fried noodles,fried onion,green onion and coriander leaves in sm. bowl,cool oil;remove from wok and reserve for another use
- Place remaining noodles in lge.heat proof bowl,cover with boiling water; use fork to separate noodles,drain.
- Cook paste,garlic and turmeric in same cleaned wok,add the water and coconut milk; bring to a boil. Reduce heat;simmer, stirring 2 mins. Add chicken cook stirring about 5 mins or til chicken is cooked through. Add sauces, sugar and juice; cook stirring til sugar dissolves.Stir in chopped coriander.
- Divide drained noodles among serving bowls; spoon chicken curry mixture into each bowl, then top with fried noodle mixture.Sprinkle chilli slices over each bowl[If you're tough enough]
People Who Like This Dish 3
- suzieque Gympie, AU
- clbacon Birmingham, AL
- barbarella Sydney, AU
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