Burmese Coconut Chicken & Rice Noodle Curry
Licensed from Recipe Guru
©️ Octopus Publishing Ltd
Cook time is 30minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
16 Ingredients
Number of servings
4
- 800grams boneless skinless chicken thighs, cut into bite-sized pieces
- 2 large onions, roughly chopped
- 5 cloves garlic, roughly chopped
- 1teaspoons fresh root ginger, peeled and finely grated
- 2tablespoons sunflower oil
- 1/2teaspoons Burmese shrimp paste
- 1 2/3 cup can coconut milk
- 2tablespoons hot curry powder
- 200grams dried flat rice noodles
- 1 pinch salt
- 1 pinch pepper
- 1 lime, wedges (to serve)
- 1teaspoons coriander leaves, chopped (to garnish)
- 1 red onion, finely chopped (to garnish)
- 1teaspoons fried garlic slivers (to garnish)
- 1 sliced red chillies (to garnish)
Method
Step 1 of 5
Season the chicken pieces and set aside. Put the onion, garlic and ginger in a food processor or blender and blend to a smooth paste, adding a little water if needed.
Step 2 of 5
Heat the oil in a large saucepan, add the onion mixture and shrimp paste and cook, stirring, over a high heat for 4-5 minutes. Add the chicken, reduce the heat to medium and cook, stirring, for 1-2 minutes until browned.
Step 3 of 5
Stir in the coconut milk and curry powder and bring to the boil, then cover, reduce the heat and simmer for 15-20 minutes, stirring occasionally.
Step 4 of 5
Meanwhile, cook the noodles according to the packet instructions, then drain and divide into large warm bowls.
Step 5 of 5
Ladle over the curry, scatter with chopped coriander, chopped red onion, fried garlic slivers and sliced red chillies and serve with lime wedges to squeeze over.
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