Malay Curry Bowl
ready in 12 h. 25 min.
- 3 ½ ounces thin Rice noodles (cut into short lengths)
- hot water
- 2 cloves garlic
- 2 tablespoons chopped cilantro
- 3 green chile peppers (deseeded and chopped)
- 1 Red onion (chopped)
- 2 teaspoons Peanut oil
- 2 tablespoons soy sauce
- 1 teaspoon Shrimp paste
- 4 skinless, boneless Chicken breasts
- 2 tablespoons sesame oil
- 2 tablespoons Coconut cream
- 8 tablespoons Coconut milk
- 3 ½ cups chicken stock
- 1 Lime (juice and grated zest)
- 2 Bean sprout
- 2 choy sum (or spinach)
Soak the noodles in hot water.
Puree the garlic, coriander, chillies, onion, peanut oil, soy sauce and shrimp paste.
Spread the chicken breasts with about half the paste and marinate in the refrigerator, covered, for about 12 hours.
Heat the sesame oil in a frying pan and brown the chicken breasts on both sides. Add the remaining paste, the coconut cream and milk, the stock, lime juice and zest and simmer for about 8-10 minutes, until the chicken is cooked.
Add the noodles, bean sprouts and choi sum (or spinach) and cook for 1 minute.
Divide the noodles between 4 bowls and add a little of the sauce and vegetables.
Place the chicken breasts and the remaining vegetables on top of the noodles.
Garnish with spring onions, lime wedges, onion, coriander leaves and the chilli.