Chiang Mai Chicken Noodles
2 cups coconut cream
vegetable oil
2 heaped tbsp red curry paste
2 garlic cloves, crushed
5 mm knob turmeric, grated (or 1 tspn ground turmeric)
2 small chicken Marylands, halved
2-3 cups chicken stock
2 tbsp dark soy sauce
1 tbsp shaved palm sugar
a splash of Asian fish sauce
juice of ½ lime
400 gm egg noodles
kitchen paper towels
1 large onion, finely sliced
2-3 spring (green) onions, shredded
1 long red chilli, finely sliced
a good handful of coriander leaves
vegetable oil
2 heaped tbsp red curry paste
2 garlic cloves, crushed
5 mm knob turmeric, grated (or 1 tspn ground turmeric)
2 small chicken Marylands, halved
2-3 cups chicken stock
2 tbsp dark soy sauce
1 tbsp shaved palm sugar
a splash of Asian fish sauce
juice of ½ lime
400 gm egg noodles
kitchen paper towels
1 large onion, finely sliced
2-3 spring (green) onions, shredded
1 long red chilli, finely sliced
a good handful of coriander leaves
Place coconut cream and 25 ml oil in a wok (or large frypan) and boil over a medium heat until thick. Add curry paste, garlic and turmeric, and cook for 2-3 mins, continually stirring. Then add chicken and toss until well coated. Add stock, soy and palm sugar. Mix well, turn heat down and gently cook for about 10-15 mins, turning chicken every now and again. Add fish sauce and lime juice. Mix well and taste for seasoning. While the chicken is cooking, heat about 4 cups oil and fry 100 gm noodles in small batches until crisp and golden. Drain well on paper towels. Then fry onion until lightly brown and crisp. Drain well and set aside with noodles. At the same time, boil remaining noodles until tender and drain well. Then toss fried noodles and shallots with spring onions, chilli and coriander. To serve, place boiled noodles in individual bowls and top with chicken, the sauce and a garnish of the fried mix.