Chicken and Coconut Milk Stew
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 Tbsps Peanut oil
- 2 Chicken breasts (cut into strips)
- 2 tsps yellow Curry paste
- 3 cloves garlic cloves (peeled and chopped)
- 2 tsps freshly grated ginger
- 1 tsp ground cilantro
- 1 tsp Turmeric
- 1 tsp sugar
- ½ tsp grated Lemon peel
- 3 Tbsps lemon juice
- 1 Tbsp Fish sauce
- 4 cups Chicken broth
- 1 ⅔ cups Coconut milk (unsweetened)
- 1 ¾ cups Chinese Egg noodle
- 2 cups soybean sprout
- 3 shallots (thinly sliced)
- In addition
- mint (to garnish)
Preparation steps
1.
Heat the peanut oil in a large pan. Saute the chicken, stirring, for about 4 minutes. Add the curry paste, garlic, ginger, coriander, turmeric, sugar and lemon peel and cook for 3-4 minutes, stirring constantly. Add the lemon juice, fish sauce, sliced shallots, chicken broth and coconut milk, bring to a boil and simmer, uncovered, for about 15 minutes.
2.
Meanwhile cook the noodles in a pan of water for 5 – 7 minutes, or until soft, Drain through a sieve.
3.
Put the noodles in soup bowls and fill up with soup. Garnish with soybean sprouts, cucumber slices and mint leaves and serve immediately.
