Ingredients
- PART 1 : CHICKEN STOCK
- 1 Small size whole chicken cut in half
- 2-2.5 Liter Water
- 2 Pcs Potatoes (peeled and chopped)
- Thumbs size fresh ginger (smashed)
- PART 2: CURRY PASTE
- 20gr Dried shrimps (washed and soaked in water about 20mins)
- 2 Stalks Lemon Grass (only the white part, Sliced)
- 100gr Red Onion (finely chopped)
- 210gr Valcom Red Curry Paste
- 1/2 Cups Oil
- 400ml Coconut Cream
- 1Tsp Vegetable stock powder / MSG
- 1 Pack Tofu Puff (Thinly sliced or as desire)
- 1 Pack Fish Cake (Thinly Sliced or as desire)
- PART 3: SERVE
- 4 Serve Bee Hoon Mee (Vermicelli noodles) / Hokkian noodles (cook and set them aside)
Method
- Part 1: Chicken Stock
- Boil chicken, potatoes, and smashed ginger in a large pot with water for 30 minutes or until fully cooked
- Remove the cooked chicken, chop it into small portions, and set it aside.
- Part 2: Curry
- Blend shrimp, lemongrass, onion, garlic, and curry paste in a food processor until smooth.
- Heat oil in a pan, add the blended curry paste and spices, and sauteĢ until the paste darkens slightly and red oil separates.
- Transfer the curry paste to the stockpot, add coconut cream, and season with vegetable stock powder or MSG. Simmer over medium-low heat until gently boiling.
- Pour or transfer the soup through a fine sieve into a separate pot to remove any coarse spices.
- Continue to simmer over low heat to keep boiling then add tofu puffs and fish cake, adjusting seasoning and thickness as needed. The consistency should be thinner than curry but thicker than soup.
- Part 3: Serving
- Place a portion of Bee Hoon or Hokkien noodles in a bowl.
- Add chopped chicken and pour the hot curry stock over the noodles.
- Garnish as desired and serve.
Product used in recipe
- VALCOM - VALCOM CURRY PASTE RED
