Chicken
Curry Egg Noodles
咖哩鸡蛋面
Ingredients (2 servings)
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- 2 pieces Hong Kong Claypot Noodles/Vegetarian Noodles
- 2 tablespoons vegetable oil
- 3 garlic cloves, roughly chopped
- 1 shallot, chopped
- 1 to 3 tablespoons Thai red curry paste, depending on spice preference
- 2 tablespoons curry powder
- 1 cup coconut milk
- ½ cup chicken broth
- 2 boneless, skinless chicken thighs, cut into small chunks
- 1 teaspoon fish sauce
- 1 ½ teaspoon sugar
-
Garnish selection
- Fried shallots
- Coriander
- Roasted chopped peanuts
- Spring onions, chopped
Instructions
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Heat oil in a saucepan over medium heat. Add garlic and chopped shallot and stir for 30 seconds. - Stir in curry paste and curry powder to cook for 30 seconds
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Add coconut milk, chicken broth, chicken thigh chunks, fish sauce, sugar. Stir everything to coat evenly by scraping up any curry paste stuck at the bottom of the pan.
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Bring mixture to a boil, lower heat and simmer uncovered for 30 minutes. Season according to preference
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In a large pot, bring salted water to boil and cook noodles for 2 minutes. Drain noodles and portion into 2 bowls
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Serve noodles with curry and sprinkle garnish of choice