Recipe

Kanumgen Barr Noodle Top With Chicken Or Fish Curry Recipe

	Watson2167 / All my dishes 1 year, 2 months ago This dish can be made with fish (boneless)or chicken. This dish so healty if you like to eat raw vegetables...when i make this dish, my hole family comes together. This dish so good when you eat with alot of people...enjoy it with your family for a family get together.... More Prep:20m Cook:1m Servings:4	Watson2167
	chicken

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Ingredients

5 pices of chicken breast or fish

1 gallon of cold water

6 of thin slice galangal

7 kaffir lime leaf

6 2 inches long lemongrass

2 or more to your teast tablespoon salt

7 grove peel garlic

1 whole of onion / peel

5 or more to your teast of dried red pepper

2 cans of coconut milk

fish sauce or salt can be use to teast.

Side Garnish, Herbs, and Sauces

Vermicelli noodle bundles

Shredded green cabbage

Shredded long beans

Shredded banana blossoms / can be use if have

Bean sprouts

Thai basil

Dried chili flakes if wanted hot..

Directions

To cook noodle: in a pot over hight heat, add water, bring to boil, add noodle, cook until it tender, removed and drain the hot water and add noodle to cold water for you to be available to bundles your noodle. To bundles, wrapped it around your hand and squezze excess water out and leave to dry in a stainer.

Making broth: In a pot over high heat, add water, chicken or fish, galangal, kaffir lime leaf, garlic, onion, lemongrass, dried red pepper and salt. Bring to boil and cook 20 minutes. Remove foam that rises to top. Remove chicken and all herbs from broth and save the broth reduce heat to medium. Once chicken cools, remove the bones and skin. Mince the chicken meat by using a food processor do the same with all the herbs and put it back into the broth, once you put chicken and herbs back in add coconut milk. Bring to boil about 30 minutes in a medium heat.. While sauce are cooking, shredded all your vegie and put to side for topping.

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