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Kirsten Johnson
Chicken in red coconut curry with cooked and fried noodles
A nice thai recipe. The main course contains the following ingredients: poultry, chicken fillet, oil, garlic (finely chopped), shallot (chopped), red curry paste (pot a 225 g), curry powder, coconut milk (a 200 ml), dark brown caster sugar, fish sauce, lime juice, Chinese egg noodles , spring onions ((bag of 3 pieces), the green finely chopped) and oil for frying.
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Ingredients
- 500 g chicken breast
- 2 el oil
- 2 toes garlic finely chopped
- 2 shallot shredded
- 2 el red curry paste pot a 225 g
- 1 el curry powder
- 3 packages coconut milk a 200 ml
- 2 el dark brown caster sugar
- 4 el fish sauce
- 2 el lime juice
- 250 g Chinese noodles
- 2 bunch onions (bag of 3 pieces), the green finely cut
- Oil for frying
Kitchen Stuff
Directions
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Cut the chicken fillet into cubes.
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Heat the oil in a wok or frying pan.
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Fry the garlic and shallot for 1 min.
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Mix in the curry paste, curry powder and turmeric.
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Add the chicken cubes and the coconut milk and bring to the boil while stirring.
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Turn the heat down, put the lid on the wok and hold the whole for about 10 minutes against the boil.
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Scoop occasionally.
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In the meantime, heat the oil in the fryer to 180 ° C.
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Also bring a large pot of water to the boil.
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Stir the sugar, fish sauce and lime juice through the coconut curry and gently heat the sauce for another 5 minutes.
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Cook 2/3 of the noodles according to the instructions on the package al dente in a large pan.
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Drain the noodle with cold water and drain.
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Meanwhile fry the remaining mie crispy in about 1 minute.
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Scoop the noodles out of the fryer with a skimmer and let drain.
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Divide the cooked noodles over 4 plates.
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Spoon the chicken-curry over it, garnish with the fried noodles and the spring onions..
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Nutrition
660Calories
Sodium38% DV900mg
Fat40% DV26g
Protein72% DV36g
Carbs23% DV69g
Fiber24% DV6g
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