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Ingredients :
1.5
kg chicken
6
cloves chopped garlic
3 chopped medium onions
1
tablespoon fresh ginger, finely chopped
1
teaspoons chili powder
1
teaspoon dried shrimp paste
1
tablespoon sesame oil
2
tablespoons cooking oil
2
teaspoon salt
2
cups thin coconut milk
2
cups thick coconut milk
2
tablespoons chick pea flour
500
g glass noodles
Method :
Cut the chicken
into bite-size serving pieces. Use a food processor to process the
garlic, ginger, onion and dried shrimp paste until it is smooth. Add a
little oil if necessary in the blender. Heat up a wok and add the
cooking oil. Stir in the blended paste for about 5 minutes. Add the
chicken pieces and continue to fry, stirring frequently.
Add the chili
powder, thin coconut milk and salt to taste. Simmer until the chicken is
tender and partially cooked. If the mixture is too dry, mix in a little
hot water. Add the thick coconut milk, and continue to bring slowly to
the boil. To prevent the mixture from curdling, keep stirring
continueosly.
Mix the chick
pea flour in a little cold water and make them into a smooth cream
before adding into the curry to cook for a further 5 minutes with being
covered.
Meanwhile,
cook the glass noodles in a large pot of boiling salted water. Once
cooked, drain in a colander. Serve noodles in a large bowl and the curry
separately. Best to serve hot.
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