Rice Noodle with Thai Red Chicken Curry

Ingredients

• 100 gm dried rice noodle (soaked in water for 30 minutes)
• 200 gm chicken- sliced
• 2 tbsp Thai red curry paste
• 1 1/2 cup coconut cream
• 1 cup chicken stock
• 1 tsp palm sugar
• 1 tsp fish sauce or to taste
• 3-4 kaffir lime leaves
• 1 tbsp oil
• For garnish: sliced cabbage, sliced string beans, fresh basil

Directions

1. 1. Heat oil in the medium sauce pan and stir fry Thai Red Curry Paste until aromatic. Use a medium heat and stir continuously to prevent the curry paste from burning.
2. 2. Add chicken and stir fry until the chicken turned white on the outside.
3. 3. Add 1 cup of coconut cream and chicken stock and simmer for 15- 20 minutes or until the chicken is cooked and tender.
4. 4. Add kaffir lime leaves and season with palm sugar and fish sauce.
5. 5. Add the rest of coconut cream and cook further for a couple of minutes or until the curry is about to boil. Remove from the heat immediately and add a few basil leaves.
6. 6. In a medium pot, bring 4 cups of water to boil. When the water is boiling furiously, add noodle and cook for 30 seconds- 1 minute or until the noodle is cooked and soft but not over cooked. Transfer the noodle to the serving bowl immediately. Ladle some chicken curry over the noodle and garnish with fresh vegetables. Serve immediately.