| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy, Meats, Seafood |
Thai |
Ross, In, Thailand |
1 |
servings |
INGREDIENTS
| 120 |
g |
Fresh ba mee noodles or use 60g dry |
|
|
; noodles soaked and drained |
| 2 |
tb |
Vegetable oil |
| 1 |
sm |
Clov garlic; finely chopped |
| 1 |
ts |
Red curry paste |
| 120 |
ml |
Coconut cream |
| 180 |
g |
Boneless chicken; roughly chopped |
| 240 |
ml |
Chicken stock |
| 1 |
ts |
Curry powder |
| 1/4 |
ts |
Turmeric powder |
| 2 |
tb |
Fish sauce |
| 1/2 |
ts |
Lemon juice |
| 1/2 |
ts |
Sugar |
| 1 |
|
Spring onion; coarsely chopped |
| 2 |
|
Shallots; finely diced |
| 1 |
|
Lemon; cut into wedges |
INSTRUCTIONS
GARNISH
Bring a saucepan of water to the boil. Using a sieve or mesh
strainer, dip the noodles into the water for a few seconds. Drain and
set aside in a serving bowl.
In a wok or frying pan, heat the oil and fry the garlic until golden
brown. Add the curry paste and mix in well. Cook for a few seconds.
Add the coconut cream, mix in and cook until the liquid starts to
reduce and thicken. Add the chicken and stir well, then add the
remaining ingredients in turn, stirring constantly.
Pour the chicken mixture over the noodles, put the spring onions and
shallots on top and serve with the lemon wedges on the side.
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