Recipes

White chicken curry with noodles

Creamy chicken curry with coconut milk, curry paste and egg noodles.

Ingredients

• 180 g Chicken fillet
• 1 dl Coconut milk (110g)
• 1 tsp Garlic, finely chopped (5g)
• 1 tsp Curry paste (5g)
• 20 g Noodles, with egg
• 1 tsp Ginger root (5g)
• 0.5 pcs Carrot (40g)

Method

1. Fry the chicken fillet with salt, pepper and a little soy sauce. Add 1 tsp red curry paste or seasoning, 1 tsp grated ginger (skin on is fine), 1 tsp lime juice, 1 tsp lemongrass (fresh or paste), 1 tsp finely chopped garlic, and dried or fresh mushrooms (optional). Once these have cooked into the chicken, add the coconut milk and water to reach the right consistency.
2. Then add the noodles and let it simmer until the noodles are soft.
3. Top with grated carrot and cilantro.