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Ingredients:
Serves 2-4
150 gm. chicken or pork cut into bite-sized pieces
120 gm. fresh egg noodles (spaghetti may be substituted)
1 cup pickled cabbage finely chopped
2 L coconut milk
3 tbsp. cooking oil
2 tbsp. garlic finely chopped
2 tbsp. red curry paste
1 tbsp. curry powder
1 tbsp. turmeric powder
2 tbsp. sugar
3 tbsp. fish sauce or salt to taste
3 tbsp. shallots finely chopped
3 tbsp. spring onions finely chopped
1 lemon cut into wedges
Serves 2-4
150 gm. chicken or pork cut into bite-sized pieces
120 gm. fresh egg noodles (spaghetti may be substituted)
1 cup pickled cabbage finely chopped
2 L coconut milk
3 tbsp. cooking oil
2 tbsp. garlic finely chopped
2 tbsp. red curry paste
1 tbsp. curry powder
1 tbsp. turmeric powder
2 tbsp. sugar
3 tbsp. fish sauce or salt to taste
3 tbsp. shallots finely chopped
3 tbsp. spring onions finely chopped
1 lemon cut into wedges
Curry Noodle
Method
- In a pot, fry garlic in oil until golden.
- Add curry paste and frye a moment, then add the curry powder, turmeric, and chicken.
- Add the coconut milk, sugar and fish sauce or salt and simmer.
- In another pot, bring water to a boil.
- Cook egg noodles briefly in water, then drain, place in a serving bowl and set aside.
- Ladle curry on top of noodles and top with shallots, pickled cabbage, spring onions and lemon.
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