Yellow Curry Noodle Soup
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
-Pre-heat the oven at 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 edge into an envelope. Bake until the chicken cooked ( Mine took 45 minutes). Remove from the oven and rest. Slice the chicken breast as how you like it.
-Gently fry the rest of the yellow curry paste and oil in a saucepan until infused.
-Add Thai coconut milk, ring it boil, and simmer for 10 minutes. Season with the oyster sauce, fish sauce, brown sugar, fold and simmer for further 5 minutes.
-Cook the egg noodles according to an instruction 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.
– Don’t like the smell of fish sauce. Replace fish sauce with salt.
-Fancy a Thai yellow curry. Click for full recipe Homemade Thai Yellow Curry.