YELLOW CURRY NOODLE SOUP
YELLOW CURRY NOODLE SOUP
Yellow Curry Noodle Soup
Serve: 2
Ingredients:
250 gram Chicken breast
100 gram Dry egg noodles
50 gram Red pepper
3 teaspoon Yellow curry paste
300 milliliter Thai Coconut milk
100 milliliter Water
1/2 tablespoon Fish sauce
1/2 tablespoon Oyster sauce
1/2 tablespoon Soft brown sugar
2 tablespoon Vegetable oil
1 wedge Lime
1 small handful of Coriander, red onion
Method
-Pre-heat the oven to 200 Celcius.
-Rub 1 tablespoon of yellow curry paste on the chicken breast. Place the breast and red pepper on a piece of foil paper, drizzle one tablespoon of oil, fold the edges into an envelope. Bake until the chicken is cooked (mine took 45 minutes). Remove from the oven and rest. Slice the chicken breast how you like.
-Gently fry the rest of the yellow curry paste and oil in a saucepan until infused.
-Add Thai coconut milk, bring it to a boil, and simmer for 10 minutes. Season with the oyster sauce, fish sauce and brown sugar, fold and simmer for a further 5 minutes.
-Cook the egg noodles according to the instructions on the package. Drain the excess water.
-Assemble all the elements together in a serving bowl. Garnish with sliced red onion, lime wedge and coriander.
Tip:
– Don’t like the smell of fish sauce? Replace fish sauce with salt.
-Fancy a Thai yellow curry. Click here for the full recipe Homemade Thai Yellow Curry.
