This was the partner dish for the Mango Sticky Rice last week!
INGREDIENTS
Deep fried egg noodles (enough to top the bowls)
boiled egg noodles
2 pieces of boneless chicken
2 tbsp oil
2 cups coconut milk
1 small onion
2 tbsp soy sauce
1 tsp sugar
1 tsp Indian curry powder
1 tbsp red curry paste
1 tbsp spring onion
1 lime
DIRECTIONS
1) Boil the egg noodles according to package directions.
2) Take approximately 1 cup cooked egg noodle and fry in hot oil until hard and crumbly.
3) Mix red curry paste with the Indian curry.
4) Place the wok over low heat. Fry the onion in oil until cooked.
5) Add curry paste and stir continuously until fragrant.
6) Add chicken and 1/4 cup of coconut milk and stir constantly until chicken is cooked.
7) Add remaining coconut milk and turn heat to medium.
8) Add soy sauce and sugar.
9) Once heated through, serve over egg noodles. Top with pickled cabbage, lime and spring onion.
