Thursday, Dec 20 2007

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Curry Noodle

By Komal Gambhir

Ingredients

Serves 2-4

150 gm. chicken or pork, cut into bite-sized pieces
120 gm. fresh egg noodles (spaghetti may be substituted)
1 cup pickled cabbage, finely chopped
2 L coconut milk
3 tbsp. cooking oil
2 tbsp. garlic, finely chopped
2 tbsp. red curry paste
1 tbsp. curry powder
1 tbsp. turmeric powder
2 tbsp. sugar
3 tbsp. fish sauce or salt to taste
3 tbsp. shallots, finely chopped
3 tbsp. spring onions, finely chopped
1 lemon, cut into wedges

Method

1. In a pot, fry garlic in oil until golden.
2. Add curry paste and fry  a moment, then add the curry powder, turmeric, and chicken.
3. Add the coconut milk, sugar and fish sauce or salt and simmer.
4. In another pot, bring water to a boil.
5. Cook egg noodles briefly in water, then drain, place in a serving bowl and set aside.
6. Ladle curry on top of noodles and top with shallots, pickled cabbage, spring onions and lemon.

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