Chiang mai noodles

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Chiang mai noodles

(3) Rate it

  • 0:10 Prep
  • 0:20 Cook
  • 4 Servings
  • Capable cooks

Brown sugar is essential to the sour, salty and sweet Thai flavour balance in this noodle dish.

Featured in
Winter recipes, Noodle recipes

Ingredients

  • 350g fresh egg (chow mein) noodles
  • 400ml can coconut milk
  • 2 teaspoons Thai red curry paste
  • 1/4 teaspoon turmeric
  • 500ml (2 cups) Massel chicken style liquid stock
  • 500g chicken breast fillets, sliced
  • 1 tablespoon brown sugar
  • 1 tablespoon fish sauce
  • 1/2 cup fresh basil leaves, plus extra to serve

Method

  • Step 1
    Cook noodles in a saucepan of boiling salted water for 2 minutes or until just cooked. Drain. Refresh under cold running water. Set aside.
  • Step 2
    Meanwhile, heat 125ml (1/2 cup) of the coconut milk in a wok over high heat. Cook, stirring constantly, for 5 minutes or until the coconut milk splits and the oil separates. Add the curry paste and stir for 1-2 minutes or until aromatic. Add the turmeric and stir to combine.
  • Step 3
    Add the stock and remaining coconut milk and simmer for 5 minutes or until reduced slightly. Add the chicken and simmer for 5 minutes or until cooked through. Stir in the sugar, fish sauce and basil leaves.
  • Step 4
    Divide the cooked noodles among serving bowls. Ladle over the soup. Sprinkle with the extra basil leaves.

  • Low carb

Nutrition

  • 2516 kj

    Energy

  • 24g

    Fat Total

  • 16g

    Saturated Fat

  • 3g

    Fibre

  • 41g

    Protein

  • 54g

    Carbs (total)

All nutrition values are per serve
  • Author: Alison Adams
  • Image credit: Jeremy Simons
  • Publication: Taste Magazine

Source: taste.com.au

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