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150 g -
or pork, cut into bite-sized pieces
120 g - fresh
1 cup - pickled cabbage, finely chopped
2 l -
3 tbsp - cooking oil
2 tbsp - garlic, finely chopped
2 tbsp - red curry paste
1 tbsp - curry powder
1 tbsp -
2 tbsp -
3 tbsp - fish sauce (or salt to taste)
3 tbsp - shallots, finely chopped
3 tbsp - spring onions, finely chopped
1 - lemon, cut into wedges
How to Make Curry Noodle
In a pot, heat oil and fry garlic until golden.
Add curry paste and fry a moment. Then add the curry powder, turmeric and chicken.
Add the coconut milk, sugar and fish sauce (or salt) and simmer.
In another pot, bring water to a boil.
Cook egg noodles briefly in water, then drain, place in a serving bowl and set aside.
Ladle curry on top of noodles and top with shallots, pickled cabbage, spring onions and lemon.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.