Ingredients
- 200g egg noodles
- 2 tbsp oil
- 2 shallots finely chopped
- 1 clove garlic
- 200g chicken tenderloins cut into thin strips
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tbsp sugar
- 300g coconut milk
- 1 cup chicken stock
Method
- Cook egg noodles in a pot of boiling water. Drain and set aside.
- Heat a wok or large frypan and add oil. Swirl to coat and add shallots and garlic. Fry for 3 min.
- Stir in curry paste and fry for 3 min.
- Add chicken pieces and stirfry until it changes colour.
- Stir in lime juice, fish sauce, sugar, coconut milk and stock.
- Reduce heat and simmer for 5 min.
- To serve, divide the noodles into 4 bowls and spoon in chicken soup mixture. Garnish with extra shallots and dry noodles if you desire
Product used in recipe
- Valcom - Curry Paste Red
- Valcom - Coconut Milk
