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Northern Thai chicken and noodle curry

Katrina Woodman
  • 35 minutes
  • Serves 4

INGREDIENTS

8

chicken thigh, fillets

250 milliliters

Massel salt reduced chicken style liquid stock

1 1/2 tsp

Coriander, ground

1

Coriander, Fresh leaves

1

Fresh bean sprouts

1

Lime, large

1

Red onion, large wedges

1

Shallots, Fried

1 270 milliliter can

Coconut milk

90 g

Valcom red curry paste

3 tsp

Fish sauce

200 g

Egg noodles, dried

1 tbsp

Brown sugar

1 1/2 tsp

Curry powder

1 tsp

Turmeric, ground

1 tbsp

Coconut oil