Tuesday, 24 May 2011

Thai-Inspired Chicken Curry Noodle

Thai-Inspired Chicken Curry Noodle

4 pcs boneless chicken thigh, diced
fish balls, quartered
fried tofu, quartered
1 cup chicken stock
2 cups water
3-5 kaffir lime leaves
2 lemongrass
2 tablespoons fish sauce
1 tablespoon thai chillie paste
1 cup coconut milk
lime juice
brown sugar

Pour half of the coconut milk into a large pot, over low to medium low heat. Add the chillie paste. Let it boil for 2 minutes.
Add chicken and the rest of the coconut milk, stock and water and the fish sauce.
Add the fish balls, tofu, kaffir lime leaves and lemongrass.Reduce the heat and let it simmer for about 10 minutes.

I served my curry with Mary's homemade egg noodles and some slivers of pineapple.... yumm!

I was not eating alone today....
MrD came back for lunch... somehow he seems to sense what's been simmering on the stove. I wonder if he has some telepathic connection to my kitchen!

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