4 large chicken breasts, cut into 2 inch strips
1 package of Red Curry Paste (100 g package)*
2 cans of coconut milk, 398 mL each
398 mL of chicken stock
2 tbsp of yellow curry powder
1 tbsp of fish sauce
1 tbsp of brown sugar
2 tbsp of oil
Asian noodles/Ramen/Instant noodles 400 g package
Sliced shallots, for garnish
Lime wedges, for garnish.
Oil for frying
Step 1: Cook the noodles according to the package directions, roughly 4 minutes. Take out some of the noodles and dry them in a clean tea towel for a few minutes. Prepare a large frying pan, or a deep-fryer to fry the noodles. Get the oil hot enough, but not too hot that it's smoking. Add the cooked dried noodles, and this should only take a minute or so, until lightly brown and crunchy. Drain on paper towel.
Step 2: In a clean, large frying pan, over medium heat, add the 2 tbsp of oil. Allow this to get hot, then add the full package of red curry paste. Mix this well, and allow it to cook for 3 minutes or so. Watch the temp so that this mixture won't burn. Add the yellow curry powder. Mix this well and let it cook for another 2-3 minutes.
Step 3: Add the chicken and mix to coat. Cook for 5 minutes or more, then add the cans of coconut milk. Let cook for a few minutes. Now fill one of the empty coconut milk cans with chicken stock and add to the pan.
Step 4: Allow everything to cook for a while until the chicken is almost cooked through (roughly 10-15 minutes). Add fish sauce and the brown sugar and mix together. Let cook for another 5 minutes. To assemble, in a large bowl, add cooked noodles, chicken mixture, fried noodles, shallots and squeeze lime on top.
*if you find that this dish is too spicy, don't add the full package of red curry paste.
Recipe Courtesy of Candace MacKay-Thomas