Ingredients
- 4 Portion Knife cut noodle (Can use any type of noodle)
- 500gr Chicken drum stick
- 100ml Oil
- 1 Pc potato chopped cube
- 1 Pc Carrot chopped cube
- 3 Stalk Shallot, 3 Pcs Garlic cloves, 3 Pcs Kafir Lime Leaves
- 210Gr Valcom Thai Red Curry Paste
- 1 Tbsp Tumeric Powder
- 400ml Coconut Cream
- 2 Tbsp Fish Sauce
- 1 Tbsp Brown Sugar
- Optional Garnishes : Celery, Chili, LIme Wedges, thinly slice red onions
Method
- Bring a pot of water to a boil and add the potatoes and carrots.
- Boil the knife-cut noodles until soft, about 10 minutes, then set them aside.
- Heat oil in a pan and fry the chicken, turning it frequently until browned on all sides.
- Transfer the browned chicken to the pot with the potatoes and carrots. Let it simmer for 15–20 minutes until the chicken is fully cooked, and the broth reduces, thickening slightly and developing a natural sweetness.
- In the same pan used for frying the chicken, sauté the shallots, garlic, lemongrass, and kaffir lime leaves until golden, about 3–4 minutes. Then, add the curry paste and turmeric powder.
- Add the sautéed spices to the simmering pot, mix well, and let it boil for a few minutes before reducing the heat to low.
- Stir in the coconut milk, fish sauce, sugar, and salt. Adjust the seasoning to taste, then turn off the heat.
- Divide the noodles into serving bowls and ladle the flavorful soup over them. Garnish it and ready to serve
Product used in recipe
- VALCOM - VALCOM CURRY PASTE RED
