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.
- 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
Cut the chicken fillet into cubes.
Heat the oil in a wok or frying pan.
Fry the garlic and shallot for 1 min.
Mix in the curry paste, curry powder and turmeric.
Add the chicken cubes and the coconut milk and bring to the boil while stirring.
Turn the heat down, put the lid on the wok and hold the whole for about 10 minutes against the boil.
In the meantime, heat the oil in the fryer to 180 ° C.
Also bring a large pot of water to the boil.
Stir the sugar, fish sauce and lime juice through the coconut curry and gently heat the sauce for another 5 minutes.
Cook 2/3 of the noodles according to the instructions on the package al dente in a large pan.
Drain the noodle with cold water and drain.
Meanwhile fry the remaining mie crispy in about 1 minute.
Scoop the noodles out of the fryer with a skimmer and let drain.
Divide the cooked noodles over 4 plates.
Spoon the chicken-curry over it, garnish with the fried noodles and the spring onions..
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