This is one of our favourite cold-weather recipes that requires very little cooking. The Thai chillies give it a wonderful zing.
Blitz all the curry powder ingredients together to form a coarse paste.
Pour the coconut cream into a large saucepan. Boil it over a medium heat until it separates.
Add the curry paste and fry for 2-3 minutes until fragrant. Stir in the soy sauce and chicken and cook for 3-4 minutes, stirring occasionally. Add the chicken stock, bring to the boil and simmer gently for 20 minutes. Season to taste with fish sauce and keep warm.
Arrange the noodles in a large bowl and pour over the boiling water to cover. Leave to stand for four minutes, then drain. Heat the sunflower oil in a frying pan and fry the sliced garlic. Separately fry the shallots and chillies for about 30 seconds until crispy and golden brown. Strain and cool. Pound together in a pestle and mortar with salt and sugar.
Divide the drained noodles between four serving bowls. Top with fish curry sauce. Serve with a garnish of limes, scatter with the garlic, shallot and chilli mix, chicory, bean-sprouts and coriander.
» Metric Converter
Through books and magazines of all kinds, the most well-known is those of the health publishing company. I don’t know if you have already read this one “200 extraordinary handy hints and tips for your home” or not but it really helps, especially for people who have difficulties on households.
» 31m ago