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Green Curry Chicken Noodle

Published on 10th December 2021

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Ingredients

  • 2 pcs MI URAI Flat, boiled
  • 300 g chicken breast fillet, diced
  • 250 ml chicken broth
  • 300 ml of liquid milk
  • 3 tbsp butter
  • For Spices:
  • 3 shallots
  • 2 cloves garlic
  • ½ tsp pepper
  • 1 tsp coriander
  • ½ tsp cumin
  • ½ tsp shrimp paste
  • 18 small green chillies
  • 5 cm galangal, bruised
  • 2 stalks lemongrass, thinly sliced
  • 5 lime leaves, thinly sliced
  • 3 sticks Thai basil, cleaned
  • 2 stalks cilantro, cut into pieces along with the stems
  • 1 tbsp palm sugar
  • 3 tbsp fish sauce
  • 2 large green chilies, sliced oblique
  • 2 red chilies, sliced oblique

Instructions

  • 1. Cook MI URAI according to the instructions on the package. Set aside
  • 2. Ground onion, garlic, pepper, coriander, cumin, shrimp paste and small green chilies.
  • 3. Melt butter, sauté ground spices, galangal, lemongrass, and lime leaves. Sauté until fragrant.
  • 4. Add chicken, cook until it changes color.
  • 5. Pour the broth and bring to a boil. Add coriander leaves, palm sugar, fish sauce, red chilies and large green chilies. Bring back to a boil.
  • 6. Pour in liquid milk, cook while stirring until it boils.
  • 7. Add MI URAI and Thai basil, mix well. Remove and serve.
  • Servings : 2

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