Recipe

Chiang Mai Noodles Recipe

	Barbarella / All my dishes 1 year, 12 months ago if you like experimenting with different flavours and textures all in one exotic dish thats easy to prepare this is a great way to impress your friends or warm you up Prep:20m Cook:20m Servings:4	Barbarella
	thai chickennoodle red curry

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Ingredients

vegetable oil for deep frying

500g fresh egg noodles

1 lge.brown own,sliced thinly

1/4 cup loosley packed fresh coriander leaves

1/4 cup red curry paste

2 cloves garlic,crushed

1/4 tsp. gr. turmeric

2 cups water

400ml can coconut milk [21/2 cups]

500g chicken breast fillets,sliced thinly [2 cups]

1/4 cup fish sauce

1 tbs. soy sauce

2 tbls. grated palm sugar [I used 1 tbls. of raw sugar]

2 tsp.lime juice

2 tbls.coarsely chopped fresh coriander

1 fresh long red chilli,seeded,sliced thinly

Directions

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]

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