Serves: 2 – 3 generous servings
This Burmese dish might seem unusual – curry and noodles – though could there be a better combination?
It isn’t a complex dish – just putting it out there – though that is its thing.
It is super easy to prepare, looks great, tastes great and the more crazy you go with the coriander, lime juice, peanuts, snow pea sprouts, fried shallots, spring onions…
You get the point.
2 tbsp vegetable oil
3 garlic cloves, roughly chopped
1 shallot, chopped
1 – 3 tbsp Thai red curry paste (2 is pretty darn hot)
2 tbsp curry powder
1 cup coconut milk
½ cup chicken stock
2 boneless skinless chicken thighs cut into bite-size pieces (we used 2 chicken breasts)
1 tsp fish sauce
1 ½ tsp sugar
250gm fresh or dried egg noodles
Thinly sliced shallots, raw or fried
Roasted chopped peanuts
Chopped spring onions
Fried egg noodles
- Heat the oil in a medium saucepan over medium heat.
- Add the garlic and chopped shallot and cook for about 30 seconds. Add the curry paste and curry powder and cook for another 30 seconds, stirring constantly.
- Add the coconut milk, chicken broth, chicken thighs, fish sauce, and sugar. Stir everything together, scraping up any curry paste that has stuck to the bottom of the pan. Bring to a boil, then lower heat and simmer uncovered for about 30 minutes. Taste and adjust seasoning.
- Meanwhile, bring a large pot of salted water to a boil. Cook noodles according to package directions, timing it so that the noodles will be cooked when the curry is done simmering.
- Drain and divide between two bowls. Top with curry and the garnishes of your choice.