Large Rice Noodles with Curry Recipe

Large Rice Noodles with Curry Recipe

Ingredients :

1.5 kg roasting chicken

1 teaspoon turmeric, ground

Salt to taste

1/4 cup fish sauce

1 1/2 cups thick coconut milk

3 onions, finely sliced

3 cloves garlic, crushed

1/2 cup chick pea flour

2 cups thin coconut milk

4 hard-boiled eggs

500g rice noodles, cooked by steaming in a colandar with boiling water

2 teaspoons chili oil

 

Method :

Fill a deep pan with chicken, turmeric, fish sauce, salt and just enough water to cover the chicken. Bring the pan to the boil before reducing the heat, cover and simmer on low heat until the chicken is tender. Remove the chicken, cool and remove bones before shreadding the chicken meat into small pieces.

Cook the thick coconut milk using a wok, stirring constantly to avoid the coconut milk from curdling. Stir until it becomes thick and oil could be seen at the surface. When the surface is very oily, add half the onions and all the garlic and fry until they start to change color. Set aside the remaining onion to be served raw later.

Add the chicken meat to the frying onions and cook for a few minutes before setting aside. Mix the chick pea flour with cold water to form a thin smooth cream. Add thin coconut milk to the pan and when it starts to boil, stir in the chick pea mixture. Cook until it thickens, ensuring that id does not become lumpy and sticking at the base of the wok.

Slowly add the strained chicken stock until the gravy is as thick as a stew. Add in the onion mixture and chicken. Bring the chicken to the simmerint point, add in the chili oil and remove from the heat. Best to serve in a large bowl together with the noodles, some sliced hard-boiled eggs and raw onions.

 

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