Ingredients

• 150 g - chicken or pork, cut into bite-sized pieces
• 120 g - fresh egg noodles
• 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

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.