Burmese Chicken Noodle Curry

16 Ingredients

Number of servings

1kilograms boneless skinless chicken thighs, cut into bite-size pieces
2 onions, chopped
5 cloves garlic, chopped
1teaspoons fresh ginger root, finely grated
2tablespoons sunflower oil
1/2teaspoons shrimp paste
1 2/3 cups coconut milk
1tablespoons curry powder
200grams dried rice vermicelli
1 pinch salt
1 pinch pepper
1 sprig coriander, chopped (to garnish)
1 red onion, finely chopped (to garnish)
1tablespoons fried garlic slivers (to garnish)
1 sliced red chilies (to garnish)
1 lime, cut into wedges (to garnish)

Method

Step 1 of 4

Season the chicken pieces and set aside. Process the onion, garlic, and ginger in a food processor until smooth. If necessary, add a little water to assist in blending the mixture. Heat the oil in a large pan. Add the onion mixture and shrimp paste and cook, stirring, over a high heat for about 5 minutes.

Step 2 of 4

Add the chicken and cook over a medium heat, turning it until it browns.

Step 3 of 4

Pour in the coconut milk and add the curry powder. Bring to a boil, reduce the heat and simmer, covered, for about 30 minutes, stirring from time to time. Uncover the pan and cook for an additional 15 minutes or until the chicken is tender.

Step 4 of 4

Place the noodles in a bowl, cover with boiling water and set aside for 10 minutes. Drain the noodles and divide them between 4 large warmed serving bowls. Ladle over the curry, and garnish with chopped cilantro, chopped red onion, fried garlic slivers, sliced red chilies, and lime wedges.