Ingredients :
300g yellow noodles, washed and
drained well
150g bean sprouts, blanched
4 pieces of bean curd, sliced
2 red chilies, sliced thin
2 limes, cut into 4 pieces
2 tablespoons fried shallots slices
200g chicken pieces
For the curry
300g grated coconut, extract 2 cups of
thick milk
1 cm fresh turmeric
1 cm fresh ginger, sliced
1 cm galangal, sliced
2 lemon grass (white part), sliced
3 candlenuts
4 dried chilies, blanched
8 shallots, peeled
1 cm shrimp paste
4 cloves garlic, peeled
4 cups water or stock
2 tablespoons cooking oil
1 teaspoon salt
Method :
-
Use a food processor to
grind the turmeric, ginger, galangal, lemon grass, candlenuts,
dried chilies, shallots, shrimp paste and garlic into a fine paste
-
Heat the oil in a pot.
-
Fry the curry paste until
fragrant.
-
Add in chicken pieces.
-
Fry for 2-3 minutes.
-
Add water or stock and
bring to boil.
-
Add bean curd, coconut
milk and salt.
-
Simmer the curry over low
heat. Keep warm
To serve
-
Put some bean sprouts,
noodles and ladle the hot gravy in.
-
Garnish with sliced
chilies, shallots and a piece of lime.
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