8
14
2
8
1
2
1/3
1
----
1/2
1/2
1/2
1
2
1/4
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oz
oz
T
oz
c
T
t
T
---
t
t
in
lrg
oz
t
---
|
Egg Noodles (1)
Chicken meat (2)
Oil
Coconut Milk
Stock
Fish Sauce (3)
Salt
Lime Juice
-- Curry Paste
Coriander seed
Turmeric (4)
Ginger root
Chili dried (5)
Shallots
Salt
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Prep - (30 min including paste)
- Make the curry paste by grinding all the ingredients into a paste.
I grind the Coriander and Chili in a spice grinder and pound finely
chopped ginger and shallots in a mortar, then work all the ingredients
together in the mortar. This makes enough for two recipes - use 2 T for
this recipe and freeze the rest for another time.
- IF dried, soak EGG NOODLES in warm water for about 20
minutes, then drain - 4 oz dry makes about 8 oz soaked.
- Cut CHICKEN into bite size pieces about 1/8 inch thick.
- Squeeze LIME JUICE.
Run - (20 min)
- Bring some water to a boil in your tea kettle for adjusting
consistency (see Note-6).
- Heat OIL in a spacious sauté pan and fry 2 T
Curry Paste until well blended and aromatic.
- Stir in the Chicken and fry stirring until chicken has lost
its raw color.
- Stir in the Coconut Milk and Stock and bring back to a
boil. Simmer about 10 minutes until chicken is done.
- Stir in Noodles and bring back to a boil. Add Hot Water
as needed to get the consistency you want.
- Stir in Fish Sauce and Salt. Bring back to a simmer.
Turn off heat and stir in Lime Juice.
- Serve hot. You'll need tongs for serving because the noodles tend
to clump and you'll need to separate them. Chopsticks are best for
eating this dish.
- If you have leftovers, just put them in an open casserole in the
oven and turn up to 325°F/160°C. It's done when bubbling
well - delicious!
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